The best apple cider happens once a year, in those lovely days of fall. Fresh apples are pressed to create a tangy-sweet juice, which can then be fermented to make a most delicious and refreshing hard cider.
Flavoring water kefir with apple gives it a delicious faint apple cider flavor. It is light, crisp, and refreshing and, because it is water kefir, full of probiotics. You can use either apple juice or fresh apples for this, the latter being more exciting for the fruit-tree enthusiast.
1/2 apple (sweet or sweet-tart), diced, OR 1/4 cup apple juice
1 teaspoon Sucanat or sugar (optional)
Remove the water kefir grains from the first ferment of your water kefir. Pour the water kefir into a quart-size jar and add apple chunks or juice.
Move this to a quart-size airtight bottle or two pint-size bottles. If your water kefir wasn’t very sweet after the first fermentation you can add the Sucanat for extra carbonation.
Shake bottles to distribute apple or apple juice and Sucanat. Leave tightly capped at room temperature for 2 to 5 days, or until desired level of carbonation and sweetness is achieved. (The second fermentation will become less sweet as the days go on.)
Open carefully in case of extreme carbonation, strain off apple, and serve chilled. Store in the refrigerator to preserve freshness.