Choosing the Best Water Kefir Ingredients
The sugar and water used to make water kefir can affect the flavor and carbonation level of the finished product and may affect the health of the grains as well.
If your water kefir is too sweet for your taste or too flat after bottling the finished water kefir, try a different type of sugar.
If your water kefir grains do not appear to be active, you may simply need mineral supplementation or a different sugar and water combination. Please contact Customer Support for assistance in making adjustments.
Choosing a Sugar for Making Water Kefir
Choosing a Water Source for Making Water Kefir
Water kefir grains may benefit from water sources with higher mineral content. Some water sources such as well water or spring water can be naturally high in mineral content and are ideal for making kefir.
On the other hand, distilled water, reverse osmosis water and water which has been filtered through an activated carbon filter (such as a Britta or Pur) often have extremely low or non-existent mineral levels. If using one of these types of water, and your water kefir grains seem sluggish or inactive, it may help to either use a high mineral sugar (see above) or add a mineral supplement to your water.
Some options for adding minerals include:
If using tap water, we do recommend filtering the water to remove as many additives, chemicals and contaminants as possible. If filtering is not possible, aerating or boiling the water for 20 minutes may remove at least the chlorine. Letting the water stand for 24 hours will also allow the chlorine to evaporate. Chloramines must be filtered. Fluoride must be removed by filters designed to remove fluoride.
Structured, alkalized, or pH-adjusted water is not appropriate for culturing water kefir.
Click here for more information on Choosing the Right Water for Culturing.