Water kefir log

Here is an ongoing log of my water kefir experiments (most recent at the top). The objective is to improve my process, updating my basic recipe as I go.

2025-09-24

Process:

• 24/09, 13:00, 22 °C: Mix everything
• 27/09, 18:40, 19 °C: Filter and bottle kefir, add a small glass of apple juice to the big 1 L bottle (lost some kefir on the way, bottles not as full as usual)
• 30/09, 16:30, 20 °C: Refrigerate

Feedback:

• The result is very dry and perfecly sparkling, with a hint of sweetness
• Go crazier with the aromas during the bottled fermentation. We didn't taste the apple juice that much.

2025-09-17

On the way back home, I stopped at my mother's place. It's been a few years she's had her kefir grains, and swear by this fermented drink. I love fermenting stuff, and kefir sounded like a low-effort culture to add to my bacteria farm.

I followed the recipe she gave me:

• 100 g kefir grains
• 100 g sugar
• A small handful of raisins
• 2 slices of lemon
• 1.5 L water

Log:

• 17/09, 14:00, 21 °C: Mix everything in a big jar, aerobic fermentation
• 20/09, 21:00, 23 °C: Sieve kefir grains, continue the secondary fermentation in flip-top bottles, drink is cloudy and taste is still sweet
• 23/09, 8:00, 20 °C: Store in the fridge, perfectly carbonated (not too much), still a tiny bit sweet

Things to try:

• Shorten the first fermentation from 3 to 2 days only, and see if it changes something.
• Add fruits and flavors for the secondary fermentation. ⊙