First & foremost, this informative guide is an ever growing collection of shared ideas and

recipes that is offered absolutely free to all.

Your Kefir Grains are packed in a HDPE Food Grade 30ml (TWO TABLESPOON) zip type bag.
We pack 1 tablespoon purchases in the same bag, filling them more then half of the bags
space for a big tablespoon.
A basic understanding of how kefir grains, make water kefir.
Fermentation is when the kefir grains eat sugars and convert them to yeasts, with 1 or 2
tablespoons of kefir grains it is unlikely that you will see carbonation or fizziness, you will need
greater than a cup as kefir grains work collectively to perform this task and this happens
only during the second fermentation in a tight sealed bottle. When they eat the sugar,
they will always make probiotics
Optimal conditions for Kefir Grains: For them to perform, they need to be in an ambient
temperature environment for at least 3 days that is 72-78 degrees, any less then that , then
the kefir will go into a hibernation state, any higher then 85 the kefir are at risk of overheating.
After shipping them, it is critical that they be placed in comfortable zone and fed
immediately.
When you receive your grains, DO NOT inundate them (they are in a stressful state) with too
many minerals or nutrients, a dark sugar has everything they need for now.
1 ) If you purchased active live kefir grains, make kefir directly with the grains upon opening
the pouch remove the grains from the shipping pouch and make your first brew as soon as
possible and they are acclimated to their warm environment.
Next you mix an amount of sugar with the amount of grains you purchased . For example:
1 tablespoon of Kefir (dissolve 1/2 tablespoon of dark sugar to a glass of water)
2 Tablespoons of Kefir (dissolve 1 tablespoon of dark sugar to two glasses water)
Cup of Kefir (dissolve 3 tablespoons of dark sugar to a quart of water)
1 Cup of Kefir (dissolve 3/4 cup of dark sugar to a gallon of water)
To use Brewing bag, Place up to 4 tablespoons of kefir grains inside the bags opening
located on the longest side , invert the side flap over the bags opening (sort of like a hooded
jacket), prepare the desired sugar water mix and place in glass jar for the appropriate
amount of time.
When the sugar has dissolved in the room temperature water , then it is time to add the kefir
grains

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Our shipping packages are all 100% FDA approved, food grade non-latex materials to insure
healthy viable grains. During their travel they will take on a yeasty smell which is quite normal
in transit, this means the kefir grains are performing optimally and have produced an
abundance of good yeasts & bacteria. When they arrive, immediately start your first kefir
water brew
Please use only NON-chlorinated and NON-fluoride water, This most likely means NO Tap
water, unless you have a charcoal filter on your tap to remove chlorine, lead, arsenic ect.. .
Bottled spring water is a good choice. If you have a multi filter home water system, this will
remove nearly all essential good minerals that would normally promote kefir probiotics.
If you have purchased a small sample tablespoon of kefir grains, then place them in a 8
ounce glass with mineral water that has dissolved 1/2 tablespoon of dark sugar, let stand for
24 to 36 hours in a warm area to adjust. (may need to take longer on the first try so that the
grains can acclimate to their environment)
If the water is the same room temperature *(not too hot) then you can add the kefir grains.
Place jar in a warm (between 72 and 78 degrees) non direct sunlit area.
At this point you can let them produce pro-biotics for the next 24, 36 or 48 hours, give the
mix a taste (at any stage 24, 36 hours) to see if you like them to ferment longer (a longer
fermentation time greater then 48 hours is preferred for most sugar/sucrose intolerant
people). You will know when it is too long, as they will start to produce an over abundance
of yeast and begin to smell like bread dough, it is still very good to drink and this good
yeast is also quite beneficial to your colons flora. (only after the grains have been removed
you may flavor the kefir water, see recipes below) Only dried non citrus fruits (with the
exception of organic lemons) may be added to the water with the grains, if preferred.
2) If you have purchased our commercially dehydrated water kefir grains, then please, DO
NOT RINSE THEM, there are a lot of small kefir grain particles that will pass through any
strainer.
Rather, let them soak in 1 quart of room temperature water with 4 tablespoons of
dissolved brown sugar. After 6 hours or so they will begin to re-hydrated. Now you can begin
your first batch of water kefir.
Remove the grains from the pre hydrated solution and make a recipe for 1 quart or gallon
depending on your purchase. Let the first brew go for 3 to 4 days (until the brown sugar
solution turns a lighter cloudy stage). The first batch usually takes the longest. Now you made
your first brew with our commercially dehydrated kefir grains. Your next brew should be a
day or two less.

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These grains are ideal with people who dont have the time to deal with rapid growth. They
will remain this size/volume for a couple of weeks before they grow large and take over your
home, but they will constantly produce probiotics from the very first day.
Our commercially dried water kefir grains are a slower process to get started but dont need
immediate attention as with live active water kefir grains. Slow dried grains may take up a
couple of weeks before you see any substantial kefir grain growth.
Because these grains have nearly 100% all water removed. They will last indefinitely in a dried
state.
* Always make sure you use room temperature or cooler non chlorine water, NEVER ~HOT~ ,
and you will always have these kefir grains for life
PLEASE NOTE: WE ONLY PROVIDE KEFIR GRAINS THAT ARE DAILY PRODUCED FROM OUR
WORKING GRAINS THEY ARE AN EXPONENTIAL HARVESTED SOURCE. IF YOU HAVE AN ISSUE
GETTING STARTED PLEASE CONTACT US.

What is water kefir?

Water kefir is a fermented beverage teeming with beneficial probiotic
bacteria. It is quick and simple to prepare, and once it is brewed, absolutely
delicious. Even small children can enjoy it. It has a slightly sweet through to
crisp, earthy, yeasty flavor, depending on how it was prepared. Sometimes
when there are more yeasts in the brew it contains a tiny amount of alcohol
and is slightly fizzy if bottled. Water kefir is a magnificent source of beneficial
bacteria; it also contains a variety of enzymes and organic acids, and a range
of B vitamins, vitamin K and folic acid (2).
Kefir means "feel good" in Turkish. Water kefir is also known as tibicos, tibi, sugar
kefir, Japanese water crystals, bebees, Australian bees, African bees, California
Bees, ale nuts, balm of Gilead or beer seeds.
These water kefir grains are a true descendant of water kefir grains that
originated over thousands of years ago. Unlike other water cultures claiming to
be organic kefir because they are fed brown sugar, these nature mineral fed
cultures have the fastest successive pro-biotic rate for live microbes sourced
from the purest paradisaical mineral environment.

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Pro-biotic cultured water will contain over 5 trillion harmonizing yeasts and
good bacteria (below is a list of some of the known good bacteria & good
yeasts)

Lactobacilli

Streptococci/lactococci

Yeasts

Lactobacillus galactose
Lb. brevis
Lb. casei subsp. casei
Lb. paracasei subsp. paracasei
Lb. casei subsp. Ramos
Lb. casei subsp. tolerant
Lb. coraciiform subsp. torquens
Lb. fructose
Lb. hilarities
Lb. homophobia
Lb. plantarum
Lb. pseudo plantarum
Lb. admonishes

Streptococcus cremeris
Str. faecalis
Str. lactis
Leuconostoc mesenteroides
Pediococcus damnosus

Saccharomyces cerevisiae
Sacc. florentinus
Sacc. pretoriensis
Candida valida (NOT the
bad Candida abicans)
C. lambica
Kloeckera apiculata
Hansenula yalbensis

First and foremost , this cultured water will have a more stronger initial
fermentation flavor because of the 600% greater ability to produce higher
quality strains of lactic acid containing massive amounts of pro-biotics, and
can be flavored to your preference after the second fermentation (if you
choose). On a side note: These kefir cells have NEVER been freeze dried in any
capacity and have always remained live and active. (dried kefir will take up to
3 months to recover from hibernation and many will then die off)

Water kefir is made with kefir grains (small, translucent, gelatinous structures
comprised of assorted bacteria and yeasts), water, and sugars. Kefir or tibicos
cultures are found around the world, with no two cultures being exactly the
same. Water kefir grains are translucent white and break easily when squeezed
between the fingers. They more closely resemble irregular crystals. You can eat
the kefir grains, they don't have much flavor but are a powerhouse pro-biotic

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source.
If you don't want to consume dairy products then water kefir is an excellent
non-dairy pro-biotic source. Other non-dairy pro-biotics include kombucha,
sauerkraut and rejuvelac.
Do NOT dismiss water kefir because it contains sugars, and may be high in
sugar. It contains and promotes bacteria that eat sugars, and therefore need
to live in a sugar medium. Water kefir heals candida, and is suitable for
diabetics in small quantities provided they monitor their blood sugar level. The
numerous benefits of water kefir are too significant to ignore.
The kefir grains are a culture of bacteria and yeasts held in a polysaccharide
matrix created by some of the bacteria. The microbes in kefir grains act in
symbiosis to maintain a stable culture. They can do this in many different sugary
liquids, feeding off the sugar to produce lactic acid, acetic acid, alcohol
(ethanol), and carbon dioxide gas which carbonates the drink. When properly
cared for and regularly cultured, they produce a wonderful pro-biotic rich
beverage that continues to grow and reproduce indefinitely.
Water kefir is completely different to kombucha, with different bacteria and
yeasts, different nutrients, different therapeutic benefits and a totally different
flavor. You can't compare or replace the one with the other.
You can brew water kefir with a variety of fruits, coconut water, and various
kinds of sugars, all of which come together to produce complex and beautiful
flavors. After you have brewed your water kefir / tibicos, it is easy to add other
flavors too.
Benefits of drinking water kefir and using it on your skin
Drinking Water Kefir can help you to achieve your optimal health, strengthen
your immune system, and help to prevent diseases of all kinds. Most
importantly, it restores good digestion - the key to health and longevity. When
your body is out of balance, unfriendly opportunistic bacteria and yeasts can
take over - producing irritable and bad digestion, food allergies, headaches,
flu, skin rashes, and other more serious disorders. Water kefir is something you

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and your family can drink and use on your skin every day.
Inhibits the growth of unfriendly bacteria and yeasts, and helps beneficial

pro-biotic microorganisms to colonize and thrive in your digestive tract,

and throughout the rest of the body (skin, eyes, bladder, vagina, nose,
throat, etc).
Contributes to a healthy immune system.
Reduces inflammation.
Helps with the digestion of food and micro nutrients. The KEY for health
and longevity is good digestion, and a balance of good bacteria are the
essential starting point.
Heals, or reduces the symptoms of irritable bowel syndrome IBS) including
bloating, indigestion, flatulence, diarrhea/constipation, nausea, low
energy, muscle aches and pains.
Heals intestinal dysbiosis and SIBO (small intestine bacterial overgrowth).
Increased energy and overall feeling of good health.
Can stop unhealthy food cravings, especially for sugars and sweet foods.

Skin complexion and overall condition improves. Brown liver spots / age

spots can fade, as can skin tags, moles, warts etc. It can ease or cure
many skin conditions, such as psoriasis, eczema and acne.
Hair and nails look healthier, and are strengthened and improved.
Liver cleansing, as in traditional Chinese medicine, thus easing aches and
joint pains, and benefiting the eyes.
Glandular ( endocrine) system (adrenals, thyroid, pituitary, ovaries)
benefits. Women have healthier periods, some women have periods start
again after early menopause.
A tranquillizing effect on the nervous system has helped many who suffer
from sleep disorders and insomnia, depression, ADHD and autism.

Recipe - how to make water kefir

Basically you start water kefir grains in a sugary water and let them ferment for
24 to 72 hours at room temperature. The final result will depend on the
temperature, the particular sugars that you use, your kefir grain culture, the
mineral content of the water, and the lack of pollutants in the water, and the
sugars and fruits you may use.

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Here is a typical recipe to make 1 litre / 1 quart of water kefir. You will need a 2
litre / 2 quart jar with loose lid or thin material cover, so there is air above your
brew. You also need a sieve.
PREPARATION

Dissolve cup of dark sugar sugar in 1 cup of warm water for each glass jar (it
will take a few minutes as this natural sugar does not dissipate as fast as
granulated sugar), heat if necessary then let cool down to room temperature
It is possible to use other sugars, but then external nutrients would be necessary
for the culture to remain viable, healthy and procreate. Turbinado organic
sugar is cut directly from the sugar cane and spun in a turbine (hence the
name TURBINADO) coating the sugar crystals with the natural cold pressed
molasses containing all necessary nutrients. This sugar is NEVER heated or
processed eliminating natural nutrients and vitamins.
As I said you can use white granulated sugar, if you add tsp of molasses and
a pinch of baking soda for each quart.
When the sugar/water is
dissolved add to the quart
mason jar. Top off the jar with
preferably spring or mineral
water to the 24-26 ounce line
on the jar. Add the cup of
kefir grains in each quart. If
you want, you can also add
about 10 raisins or a dried
apricot or something else
sweet. Place a coffee filter on
the mouth of the jar and
screw the open lid ring over
the mouth (as in the picture) dont use the center lid insert AS THEY PRODUCE
CO2 and will pressurize the jars, this is to vent the jar while keeping out dust and

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things that are attracted to sugar.

DO NOT USE ANY METAL AT ANY STAGE (SPOONS OR STRAINERS) UNLESS THEY
ARE A TRUE STAINLESS STEEL, WOOD,TEFLON OR PLASTIC UTENSILS ARE
RECOMMENDED
Let the kefir jars sit in a warm area for 24 to 48 hours (I find that 31 to 36 hours
works best), sometimes longer then 48 hours is necessary for sugar intolerant
users (this stage is called the first fermentation), you can always stir and taste it
intermittently they seem to produce better when stirred.
After the preferred time, strain with a micro filter and add any extract flavoring,
juice concentrate,(only after the kefir has been removed) dried fruit (is ok to
mix with kefir) or any other natural ideas you may have, you can drink it now or
let it sit up to another 24 hours for a more natural flavor, (this is called the
second fermentation). During this stage the kefir will eat the remaining sugars
and may begin to exponentially acquire a natural carbonation and become
slightly fizzy like soda water. Though at this stage you wont see kefir grains in
the liquid, they will continue to produce and ferment more probiotics naturally.
(the longer refrigerated they will acquire a stronger taste)
You can repeat the entire process anytime after the 1 st fermentation in other
glass jars. Kefir Pro-biotics perform at their peak between 72 and 78 degrees,
but they will produce more rapidly up to 82 degrees, The fermentation process
will also produce .02% alcohol (no more then bread yeast)
NEVER SUBJECT THEM TO DIRECT VERY WARM OR HOT WATER DO NOT USE TAP WATER THAT CONTAINS
CHLORINE, RINSE THEM AFTER EVERY 3RD USE, THEY NEVER STOP EATING AND PRODUCING PROBIOTICS.
THEY WILL LAST A LIFETIME WHEN CARED FOR PROPPERLY AND CONTINUE TO PRODUCE EXCEPTIONAL
PRIOBOTICS. AT EVERY BREWING THE KEFIR IN TIME WILL GROW, SLIGHTLY IN VOLUME EACH WEEK.

IT IS NEAR IMPOSSIBLE TO DESTROY KEFIR WITH SUGAR WATER, IF THEY ARENT GROWING FAST ENOUGH
THERE METABOLISM IS IN A HYBERNATION STAGE, BUT THEY WILL ALWAYS CONTINUE TO PRODUCE PRIOBITCS
REGARDLESS OF THE STATE THEIR IN, AND WILL GROW WHEN NEEDED.

INGREDIENTS
4 cups / 1 litre / 1 quart of water (see below for details on which types of

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water).
1/4 cup / 60 grams / 2 oz of white/raw/brown sugar, sucanat, rapadura,
agave nectar, jagari, palm sugar or maple syrup.
Alternatively, you can replace the sugarwater solution with coconut water
(the juice from a fresh coconut).
Do NOT use honey unless your kefir grains have been adapted to honey honey is an anti-microbial that will kill unadapted water kefir.
1/4 cup of kefir grains.
1 teaspoons blackstrap organic molasses.
1/2 small/medium organic lemon, cut into two pieces, do not squeeze
(optional). If you do not use a lemon, add a couple of tablespoons of your
previous brew. This is good for acidity.

Optional - try adding one or two of these:

Two dried organic apricots.

1 dried organic fig, halved.
A small handful of raisins.
1 dried organic prune.
1/4 cup apple juice.
banana - about 2cm / 1" cut into three slices.

Method
Dissolve the sugar in the water. If you heat it let it cool completely to room
temperature. If it is hot you will kill the kefir grains. Put it in the jar, add the other
ingredients and stir. There should be plenty of air space at the top of the jar.
Cover the jar with a piece of loose cloth, so it can breathe. Set the jar aside to
ferment at room temperature in a cool place out of the sun.
Sometimes a few kefir grains will float, but mostly they stay on the bottom of the
jar. It is not necessary to stir the kefir while it is fermenting, though gentle stirring
or swishing the jar may help the fermentation.
When your brew is ready to bottle, pick out the pieces of fruit and discard
them, then strain out the tibicos grains to make the next batch. The grains
should have grown - ranging from almost no growth to doubling, depending on
the conditions.

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Temperature
The perfect temperature for water kefir is 22C / 71F. However, it will thrive in a
range of 18-28C / 65-82F. At higher temperatures some of the microorganisms
will still thrive, but others will die off and the symbiotic integrity of the culture
may be lost. At lower temperatures your brew will be OK but will slow down. If
you do not need kefir for a while you can keep it in the refrigerator as long as it
is above 4C / 39F. Freezing water kefir grains will usually destroy them.
When is the kefir ready to bottle?
Your brew should take between 1 - 3 days, depending on the temperature, the
amount and health of the grains you use, the ingredients, and the water
quality. New starter grains will take longer, and may need a few generations to
regain their full vigor.
Taste it. It is no longer flat, sweet water. It should be dry, slightly sour, with an
acidic or tart bite along with just a little sweetness. It is important that it is not
sweet. Leave it long enough that virtually all of the sugar is gone. There may be
a few tiny bubbles effervescing when you move the jar. Depending on the
ingredients you used, it may taste a little like a dry red wine, complex fruity, or
have its own delicious unique flavor.
I like to leave my water kefir to brew for 4-5 days, especially in winter when it
takes longer.
When you bottle the kefir, it continues to ferment, but more slowly, especially if
it is in the refrigerator. After a few days there may be more carbonation
(bubbles) and it will continue to become more tart and acidic (and very
healthy). It is quite drinkable at any point so there is nothing to worry about.
Once you get into the swing of things you will brew it the way you like it.
If you forget to bottle your kefir when it is ready, a few extra days will do no
harm. After a long break you may still be able to continue to use the culture.
Smell it, and make sure there is no mould. It may take a couple of brews to reestablish the full symbiotic balance of the bacteria and yeasts.

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Storage
After your brew is ready, you can store it in a glass bottle at room temperature.
If the lid is on tightly, it will develop a fizz or sparkle after a day or two,
depending on the temperature, the level of residual sugar in your brew, and
the particular yeasts that are in your culture. Warning: after a couple of days,
considerable pressure may build up under some circumstances, and there is a
danger of the bottle exploding. With your first few brews, I suggest that you
gently release the cap to see how much pressure there is. After a few different
brews, you get a feel for how long you can leave it.
If you put it straight into the refrigerator after bottling, you will get a still, rather
than fizzy drink. If the lid is on tight, it may build up a little pressure, but it will take
much longer.
You can store water kefir for years, the same as you can store wine. Its flavor
and complexity changes, and it remains a delicious drink.

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WATER KEFIR TROUBLESHOOTING TIPS

Why does my kefir grains have a smell when I received them ?
Your kefir grains were shipped in a high nutrient sugar mineral solution that feeds them during
transit, after they have consumed all their nutrients a multitude of yeast begins to grow, this is
a good indication they are alive and thriving.

How can I tell if my kefir grains are working ?

A sure fire test is to prepare two jars of sugar solution, add the kefir grains to one jar, in
a day or two the kefir jar will become lighter in color then the one without the kefir.
This is an indication that the kefir is making probiotics. The optimal temperature for
making water kefir is 73 to 78 degrees.
Some of my grains are floating, Are they dead ?
No, when the kefir grains eat the sugar, they release probiotics in the form of air
pockets, the trapped air pockets makes some of them rise to the surface, when they
release the air bubble they will sink again to the bottom ?
Why aren't my grains growing ?
Kefir grains are a perfect evolutionary machine, all they do is eat, generate probiotics
and make baby kefir. But sometimes their metabolism is slowed when they consume
too much sugar and nutrients. Keep the nutrients simple and they will grow at a
steady rate.
My grains are growing too much and too fast ?
Yes, they will do that when they get settled in. The best option you have, is to eat
them, YES EAT THEM ! Use them in a smoothie, salad topping or just pop them in your
mouth, they are a POWERHOUSE source of mega probiotics anywhere on earth. And
Oh yes, Your pets can eat them too.
Why isn't my kefir water fizzy ?
Carbonation is created by sugars and yeast, and to feed the yeast created by the
kefir grains you need a sugar that is rich in molasses, the higher the molasses content
the easier it will be to get the fizzy results, also capping your water kefir after the

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second fermentation will give you the carbonation you want.

Q. I'm not sure my kefir grains are working properly. What should I do?
A. Always test aroma and flavor to make sure the kefir grains are working properly. The
finished kefir should smell pleasant and maybe a bit sour, and it will be less sweet than the
sugar water or juice you started with. The liquid will generally lighten in color and turn cloudy
during the fermentation period, as well.

Q. I've made a few batches of kefir and it tastes okay but it smells yeasty or funny. Is
that normal?
A. Maybe. It is normal that the kefir smell a bit yeasty at first. In the beginning, the yeasty
smell is a sign that the yeast and bacteria in the kefir grains are still getting into balance.
Normally the yeasty aroma will lessen significantly within a few batches.
If the yeasty or unpleasant aroma continues, the kefir may be over-culturing, which can
cause an imbalance. Make sure to reduce the culturing time in warmer temperatures, to
keep the grains well-fed and in balance.
It can help to add of a washed organic lemon to 2-3 batches, to increase acidity and
reduce yeast.

Q. I've been working with my kefir grains for a few weeks and they still aren't
bubbling. What can I do?
A. It is normal that water kefir not be very bubbly when using a refined sugar. .Try a darker
sugar or add mineral supplementation To get a carbonated finished kefir, bottling the
finished kefir in a tightly-sealed bottle is usually necessary.
Q. My water kefir grains aren't multiplying. What can I do?
A. Water kefir grains are known to multiply, but at times they are reluctant to do so.
Even if they do not multiply, with proper care, kefir grains can be used indefinitely to
brew water kefir. Learn more about Encouraging Water Kefir Grains to Multiply.

I just got my Kefir and it's been two days and their just sitting there
Their probably watching you, watch them. Before kefir grains get busy the must be
acclimated to their environment, just like you when you come home from a trip you
just want to put you feet up and just lay back for a while. Kefir is no different. They
may decide to start off slow or they just might get right to work, and after they start to
make kefir water, they will never slow down again.

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My grains are mushy ?

Soft disintegrating grains indicate that there is something wrong with the water
quality, temperature or contaminated container/utensils used . Give them a cool
rinse with non chlorinated water and set them in the refrigerator for 36 to 48 hours in
some sugar water, they will revive.
Why is there a silt at the bottom of the jar ?
Kefir grains are encased in a polymer shell, this shell is created from the numerous
batches of water kefir from times before, Like a snake who sheds its skin the polymer
shell and micro kefir particles are shed away. As long as the grains are frim, you can
rinse your grains in cool non chlorinated water after every 4 or 5 batches
My kefir water has white patches floating on top
Yeasts and bacteria go hand in hand, the white patches that form and float atop of
your kefir water is a micro fermentation (aka starter culture) that is consisted of
yeast, the kefir needs this so that they will grow and produce more probiotics. Always
give them a stir with a wooden utensil or a chopstick so that all the grains can benefit
from the yeast.
Does Size Matter ?
Most of us heard this expression before, but I bet you weren't thinking about kefir
grains when you heard it.
But the fact of the matter is that when referring to kefir grains, all kefir is created
equal, with smaller kefir grains you get more, and with larger grains they are mature
enough to split and divide which will also create more.
Glass jars and wooden utensils are the BEST tools for making water kefir, but if you find
it necessary to use plastic and metal , then remember to use only HDPE (check the
stamp on the container) plastic food grade ONLY containers, and stainless steel
utensils (HIGH grade stainless steel is just as good as wooden utensils)

Possible problems
Insufficient acidity.
The kefir culture should be acidic, with a pH of 3.0 to 5.0. Adding a piece of
fresh organic lemon or a little of your previous brew to your new brew will make
it more acidic. If the kefir is not slightly acidic, there is a danger that molds and

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other undesirable microorganisms can take hold.

Skin or scum on the surface.
A white or cream-colored skin on the surface is common, and is usually a
harmless yeast. Simply spoon it off and discard before you bottle your brew. It
should not affect the taste, smell or health properties of the tibicos.
A translucent skin is caused by an imbalance in the bacteria/yeasts. I have
seen a translucent skin after my water kefir had been in the refrigerator for a
few weeks - after a couple of brews, things were back in balance.
A black, blue or dark brown colored skin on the surface is a probably a mold. In
this case discard the brew, wash everything carefully, throw away your grains,
and start again.
The basic test is how does your brew smell? It should smell yeasty, earthy, fruity,
vinegar and pleasant, but not foul.
Water.
The best water to use is mineral-rich water, hard water, or spring water.
The chlorine in tap water can kill the microorganisms in the kefir, so leave it in
an open container for half a day for the chlorine to evaporate off. Tap water
often contains other nasty ingredients that inhibit kefir fermentation, such as
chloramine and fluorides. But normally tap water works well.
Filtered water is also OK. Remember that reverse osmosis (RO) filtered water
and distilled water contain no minerals, so add some mineral drops to such
water, use a tiny pin-head sized pinch of Celtic sea salt, or use mineral-rich
blackstrap molasses in your recipe.

Rinse your utensils well - do not leave any soap or detergents on them, as they
will harm the kefir.
Fresh fruit should be organic if possible. Otherwise wash it carefully to remove
herbicide and pesticide residues.

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Dried fruit must be preservative-free, otherwise it will inhibit or kill the bacteria.
Many dried fruits use preservatives, so try to buy organic.
Fast brew in less than a day.
If your brew is ready in less 24 hours and is very fizzy, you probably have an
excess of yeast in it. Before you make the next batch, rinse the grains in fresh
water and clean your brewing jar. Check the recipe to confirm that you are
not using too much sugar, or try using a little less sugar than previously. A fast,
fizzy, yeasty brew will have more alcohol in it, and will not have as much of the
healthy complex acids and probiotic bacteria.
Metals.
Kefir can react with metals such as aluminum and iron, so don't brew it in a pot
made from those metals. Ideally use a glass or ceramic jar to brew your kefir.
Stainless steel and plastic utensils are OK.
What is the best size for water kefir grains?
Water kefir grains can vary in size from 1mm / 0.04" (the size of a grain of sand)
to 5cm / 2" (the size of a small chicken egg). A batch of kefir will have a variety
of sizes, but with most tending towards the same size.
The smaller the grains, the greater the surface area they have, and the faster
they work. Smaller grains tend to be more consistent and produce a better
flavor drink. Do Not mash or breaking up the grains as it does not seem to
improve them. Just let them grow to their own natural size.

The size of the grains depends on:

Temperature. Warmer temperatures produce smaller grains, cooler

temperatures make larger grains.

Season. They really seem to know what the season is, regardless of the
temperature inside the room. In summer, they produce smaller, faster-

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growing grains.
Brewing time. The longer your usual brew time before a fresh batch of
liquid is used to start the next brew, the smaller the grains.
The recipe. Some recipes, with different sugars and fruits, produce smaller
or larger grains.
Stress. If the grains are stressed, they will be smaller.
Water kefir and fructose
Sucrose (table sugar) consists of a glucose and a fructose molecule linked
together. The bacteria and yeasts in water kefir prefer to feed on glucose
rather than fructose. (1) They convert the glucose into glucuronic acid and a
variety of other acids, all with anti-bacterial and other beneficial properties.
They convert fructose into acetic acid (vinegar) and other organic acids.
Because of this preference for glucose, most of the glucose is quickly
consumed. The sugar that remains in your water kefir is mostly fructose. The
longer you leave your water kefir to brew, the more it also uses up this
remaining fructose.
Unlike most other sugars, fructose can only be metabolised in your body
through your liver. You should limit the amount of fructose that you consume,
especially if your liver is not as healthy as it could be. This means avoiding fruit
juice, large quantities of sweet fruit, and of course most processed and
restaurant foods which all have large quantities of sugar / HFCS added.
Water kefir is a source of fructose, especially sweet brews that have been
made in only a day or two. Small quantities of well-fermented water kefir are of
course highly beneficial, but it seems to me that it is not a good idea to drink
more than a glass per day of water kefir, especially sweet short-fermented
brews.
This suggests that you can substitute glucose powder for sucrose in the water
kefir recipe. I made a brew in which a quarter of the sugar was substituted with
glucose, and it seemed to work OK. It seems that nobody has yet tested this

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important question. If anyone has further information or laboratory results, I

would be most grateful if you would contact me.
Bacteria and yeasts in water kefir
A variety of bacteria and yeasts exist in the kefir grains and liquid (1,2). Bacteria
are not like other living organisms that breed true according to a genetic
program that is transmitted only vertically from parent to offspring. Instead,
bacteria morph from one species to another, partly by means of horizontal
transfer of genes by various weird and wonderful biological mechanisms (other
than sex, which by definition cannot occur in bacteria). Thus, the speciesdesignations in bacteriology are matters of convenience and are misleading
inasmuch as they imply some sort of genetic integrity which may or may not be
there. It seems perfectly possible for one species of Lactobacillus to morph into
another in response to environmental conditions, and indeed I would assume it
is also possible for Lactobacillus to morph into other bacilli. With bacteria it is
more or less the case that whatever the environment dictates will
spontaneously appear. So microbial species lists, while interesting, are not
definitive.
Bacteria:
Acetobacter.
a. fabarum.
a. orientalis.
Bacillus.
b. subtilis.
b. graveolus.
Lactobacillus.
l. acidophilus.
l. alactosus.
l. brevis has been identified as the species responsible for the production of the
polysaccharide (dextran) that forms the grains.
l. bulgaricus.
l. casei. Produces lots of lactic acid; colonises well in the gastric tract; creates a
favorable medium in which other beneficial bacteria can grow; inhibits

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putrefaction and harmful bacteria; increases immune function; helps protect

against bacterial infections.
l. casei ss. (subspecies) casei.
L. casei ss. pseudoplantarum.
l. casei ss. rhamnosus.
l. casei ss. tolerans.
l. coryneformis ss. torquens.
l. fructosus.
l. hilgardii.
l. homohiochi.
l. hordei.
l. nagelii.
l. plantarum. Produces lactic acid; fights listeria monocytogenes; makes
plantaricin; inhibits a large number of Gram-positive bacteria - the type of
bacteria that cause spoilage.
l. plantarum.
l. pseudoplantarum.
l. reuterietc.
l. yamanashiensis.
Leuconostoc.
l. mesenteroides.
l. citreum.
Pediococcus damnosus.
Streptococcus.
s. agalactiae.
s. bovis.
s. cremoris. Has similar properties to s. lactis.
s. diacetylactis. Produces carbon dioxide in the kefir; makes diacetyl, which
gives kefir its characteristic odor; other properties similar to s. lactis.
s. faecalis.
s. lactis. Produces lactic acid, aids digestion, inhibits harmful microorganisms,
produces bacteriolysins.
s. mutans.
s. pneumonia.

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s. pyogenes.
s. salivarius.
s. sanguinis.
s. suis.
s. viridans.
Yeasts:
Candida.
c. lambica.
c. lamica.
c. gueretana.
c. valida.
Hansenula valbyensis.
Kloeckera apiculata.
Lachancea fermentati.
Saccharomyces.
s. bayanus.
s. boulardii.
s. cerevisiae.
s. florentinus.
s. pretoriensis.
s. uvarum.
Torulopsis insconspicna.
Zygotorulaspora florentina.

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Recipe - how to make water kefir (METHOD 1)

Basically you put water kefir grains in a sugary water and let them ferment for
24 to 72 hours at room temperature. The final result will depend on the
temperature, the particular sugars that you use, your kefir grain culture, the
mineral content of the water, and the lack of pollutants in the water, and the
sugars and fruits you may use.
Here is a typical recipe to make 1 litre / 1 quart of water kefir. You will need a 2
litre / 2 quart jar with loose lid or thin material cover, so there is air above your
brew. You also need a sieve.

INGREDIENTS
4 cups / 1 litre / 1 quart of water (see below for details on which types of

water).
1/4 cup / 60 grams / 2 oz of white/raw/brown sugar, sucanat, rapadura,
agave nectar, jagari, palm sugar or organic maple syrup.
Alternatively, you can replace the sugarwater solution with coconut water
(the juice from a fresh coconut).
Do NOT use honey unless your kefir grains have been adapted to honey honey is an anti-microbial that will kill unadapted water kefir.
1/4 cup of kefir grains.
OPTIONAL 1 or 2 teaspoons blackstrap molasses.
1/2 small/medium lemon, cut into two pieces, do not squeeze (optional).
If you do not use a lemon, add a couple of tablespoons of your previous
brew. This is good for acidity.
Optional - try adding one or two of these:

Two dried organic apricots.

1 dried organic fig, halved.
A small handful of raisins.
1 dried organic prune.
1/4 cup apple juice.
banana - about 2cm / 1" cut into three slices.

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Method
Dissolve the sugar in the water. If you heat it let it cool completely to room
temperature. If it is hot you will kill the kefir grains. Put it in the jar, add the other
ingredients and stir. There should be plenty of air space at the top of the jar.
Cover the jar with a piece of loose cloth, so it can breathe. Set the jar aside to
ferment at room temperature in a cool place out of the sun.
Sometimes a few kefir grains will float, but mostly they stay on the bottom of the
jar. It is not necessary to stir the kefir while it is fermenting, though gentle stirring
or swishing the jar may help the fermentation.
When your brew is ready to bottle, pick out the pieces of fruit and discard
them, then strain out the tibicos grains to make the next batch. The grains
should have grown - ranging from almost no growth to doubling, depending on
the conditions.
Temperature
The perfect temperature for water kefir is 22C / 71F. However, it will thrive in a
range of 18-28C / 65-82F. At higher temperatures some of the microorganisms
will still thrive, but others will die off and the symbiotic integrity of the culture
may be lost. At lower temperatures your brew will be OK but will slow down. If
you do not need kefir for a while you can keep it in the refrigerator as long as it
is above 4C / 39F. Freezing water kefir grains will usually destroy them.
When is the kefir ready to bottle?
Your brew should take between 1 - 3 days, depending on the temperature, the
amount and health of the grains you use, the ingredients, and the water
quality. New starter grains will take longer, and may need a few generations to
regain their full vigor.
Taste it. It is no longer flat, sweet water. It should be dry, slightly sour, with an
acidic or tart bite along with just a little sweetness. It is important that it is not
sweet. Leave it long enough that virtually all of the sugar is gone. There may be
a few tiny bubbles effervescing when you move the jar. Depending on the
ingredients you used, it may taste a little like a dry red wine, complex fruity, or
have its own delicious unique flavor.

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I like to leave my water kefir to brew for 4-5 days, especially in winter when it
takes longer.
When you bottle the kefir, it continues to ferment, but more slowly, especially if
it is in the refrigerator. After a few days there may be more carbonation
(bubbles) and it will continue to become more tart and acidic (and very
healthy). It is quite drinkable at any point so there is nothing to worry about.
Once you get into the swing of things you will brew it the way you like it.
If you forget to bottle your kefir when it is ready, a few extra days will do no
harm. After a long break you may still be able to continue to use the culture.
Smell it, and make sure there is no mould. It may take a couple of brews to reestablish the full symbiotic balance of the bacteria and yeasts.
Storage
After your brew is ready, you can store it in a glass bottle at room temperature.
If the lid is on tightly, it will develop a fizz or sparkle after a day or two,
depending on the temperature, the level of residual sugar in your brew, and
the particular yeasts that are in your culture. Warning: after a couple of days,
considerable pressure may build up under some circumstances, and there is a
danger of the bottle exploding. With your first few brews, I suggest that you
gently release the cap to see how much pressure there is. After a few different
brews, you get a feel for how long you can leave it.
If you put it straight into the refrigerator after bottling, you will get a still, rather
than fizzy drink. If the lid is on tight, it may build up a little pressure, but it will take
much longer.
You can store water kefir for years, the same as you can store wine. Its flavor
and complexity changes, and it remains a delicious drink.
If you need assistance after you have read the troubleshooting section , please
feel free to contact us, please send us the Amazon or Ebay order number so
that we know what kind of kefir grains you have. If you dont send this info we
cannot answer you quickly it will delay the emails as we will request this info

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FOR GREAT PRICES ON WATER KEFIR CLICK HERE !

Water Kefir Recipes
1. In a quart jar , add cup light or dark sugar of your preference
2. Add 1c warm water
3. Stir until dissolved
4. Add cool water to the jar, filling it within 1 inch from the top
5. Add kefir grains
6. At this point, you can add dried fruit if you like
Cover with a coffee filter or some other loose fitting cloth & let stand for 24-48
hours. Drain fruit and grains and drink or proceed to the second fermentation.
The second fermentation takes place without kefir grains but theres plenty of
probiotic goodness from the first fermentation kefir to feed on the sugars in the
fruits and juices you add to the second fermentation. In the second
fermentation, you would let the kefir sit in a closed container for an additional
24 hours before drinking.
Apple Kefir Soda
1 quart prepared water kefir (filtered after the first fermentation)
4-6 pieces of dried apples
In a jar that has a tight lid, pour your water kefir and add the apples. Screw on
the jar lid tight and leave on a kitchen counter for 24 hours, then drink (or
place in your refrigerator if you like to stop further fermentation.)
Fruit: Fresh or dried fruit can be added either during the fermentation process or
after the grains have been removed. Or simply add in anything in a blender
with kefir water and some ice for a refreshing slushy!
Fruit Juice: Fruit juice should only be added once the grains have been
removed (It can cause them to cease growing, disintegrate and also dye them
the color of the juice.) Approximately cup of juice per 1 quart of kefir water is
a good amount to start with. Adjust to taste. Lemon juice added at the end of

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a basic sugar water kefir with white sugar makes a fantastic lemonade. Orange
juice makes a great tangy orange soda. Grape juice is yet another favorite
often referred to as Kefir duva.
Flavored extracts: The most commonly used flavor extract is vanilla which
makes a smooth cream soda when added (1/2 tbs pure vanilla extract to 1
quart finished water kefir) . Be sure to remove the grains before adding a flavor
extract. Whole vanilla beans or cinnamon sticks can be used as well.
Orange Vanilla Soda
After 24 hours of fermentation, strain the kefir take the liquid and, add a couple
orange slices (outer rind peeled if non-organic), let sit for another 24 hours on
the counter, or 24-48 in the refrigerator. Tighten the lid for more fizz!
Blueberry Coconut
After 24 hours of fermentation, strain the kefir, take the liquid and add cup of
coconut water per quart. Put in a big handful of blueberries, let stand for
another 24 hours on the countertop or 24-48 hours in the refrigerator.
Cranberry Apple
After 24 hours of fermentation, strain the kefir, take the liquid and add cup
cranberry juice per quart, throw in a couple of slices of apple, let sit another 24
hours on the counter or 24-48 in the refrigerator.
Grape
After 24 hours of fermentation, strain the kefir, take the liquid and add cup of
grape juice per quart, add a couple of grapes if desired as well. Let sit on the
counter for 24 hours or 24-48 in the refrigerator, tighten the lid for more fizz!
Creamy Ginger Spice
After 24 hours of fermentation with just ginger and sugar, strain the kefir take the
liquid and add tbs vanilla extract and 1 cinnamon stick per quart. Let sit for
another 24 hours on the counter, or 24-48 in the refrigerator, Tighten the lid for
more fizz! Serve cold with whip cream on to, or add some scoops of caramel
vanilla ice cream for a delicious float!

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Lime Pineapple
After 24 hours of fermentation with a slice of lime (instead of lemon) , strain the
kefir, take the liquid and add a cup of pineapple chunks per quart, squeeze
in the lime juice and discard the lime slice, let sit for another 24 hours on the
counter or 24-48 in the refrigerator.
Raspberry Mango
After 24 hours of fermentation, strain the kefir, take the liquid and add cup of
mango (or similar tropical fruit) per quart. Add in cup raspberries. Let sit for 24
hours on the counter or 24-48 hours in the refrigerator
Strawberry Lemon
After 24 hours of fermentation, strain the kefir, take the liquid and add cup
pureed strawberries and squeeze out the juice from a lemon into it. Add in a
couple of whole strawberries if desired as well, let sit for another 24 hours on the
counter or 24-48 hours in the refrigerator.
Cola Cherry
After 24 hours of fermentation, strain the kefir, take the liquid and add cup
cherry juice per quart. Add a couple of whole cherries if desired as well, let sit
on the counter top for 24 hours or 24-48 hours in the refrigerator. Mix sugar to
taste if desired.
Banana Berry Blend (Slushy or Smoothie)
Take a cup of frozen berries, cup kefir water, cup shredded coconut,
large banana , a couple of spoonfuls of applesauce and blend in ice until
desired consistency is reached. Add honey or sugar if you would like it sweeter.
You can also make a smoothie with a couple of scoops of vanilla or coconut
ice cream instead of ice. This is a very delicious flavor combination.
Many different kinds of dark and light sugars will produce different flavors,
experiment and try something new. Youd be surprised of the exciting flavor
combinations you can make with many different mixes.

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