Thank you so much for sharing this! Mine takes approximately a week too, and have been trying to figure out why. You’re the first person to share it takes about a week. Everyone else says 24 to 48 hours and if you let it go for more than that your grains are going to die. Thank you, again!❤
Love this video. I'm learning how to make water kefir now, and I love that you don't measure anything. Makes me feel like I don't have to do everything perfect to have great results like you. Thank you. Also you're super cute
Thanks for the recipe. Just started making water kefir again. Like our style on how much to put into the bottle. I’ll be trying more sugar as the grains grow
Use mineral or spring water, filtered water will mess with the grains but you could use something like Concentrace in it. Also you might like Moscovado sugar because it's one step and molasses isn't needed.
@@HuntressMedia it's like almost completely unrefined. It has the highest level of molasses out of any sugar naturally. Also the flavor is very rich so it goes well with ginger and raisins. I use those fruits for my 2nd fermentation and essentially make ginger ale.
Hi Lisa, thank you for sharing your method! I like your measurements! I just received grains in the mail. So, I’m going to start my water kefir journey today! So excited! I have a question- can you drink the kefir water from the first fermentation, after you strain out the grains?
Hi there whenever you were starting to drink water Kefir how much did you drink? Is it hard on the stomach? Great video 👍 watching from Northern Ireland
Nice video, just an advice, if you do'nt want to explode when you open it, put it in the fridge before you open it. Fridge will calm down the carbonation.
Hi, I have been making kefir water for a few months now. Initially it was quite fizzy, but now my main jar looks like it has a lot of sediment and my grains are smaller and not active. I have been straining with a stainless steel strainer from Williams Sonoma so I thought that was ok and I’ve been using regular filtered water from my fridge water dispenser. I can’t think of anything else I’ve done differently. Oh! I do leave it to ferment longer thank I’m probably supposed to, because I forget when I’ve prepped it. I’ve always left about 2 inches of the liquid I’ve prepped in the container. Could that be my problem? Please help.
Thanks great video. Do you know if it can be made substituting the sugar for a natural alternative such as Erythritol or MonkFruit? (I’m trying to avoid sugar as I’m working on clearing my skin from Malassezia Folliculitis and sugar feeds the bad gut bacteria that causes the Malassezia).
I personally have never tried it. But it probably wouldn't work mainly because they live off of the fructose and some glucose. I actually keep grains aside for testing in case things don't go right I don't lose my whole batch. If you have the erythritol I would give it a try it does have a little bit of sugar in the form of sugar alcohol I'm very interested in seeing how this would turn out let me know if you try it
To help you solve your problem try four to five eating window. The only problem with this you will loose a lot of weight. If you don’t to loose the weight then expand the eating window to 8 hours
Hi Lisa, being a bit of a science nerd, I was wondering. Is there a difference between yeast fermentation and kefir fermentation if they’re done anaerobicly? Why don’t we make high percentage alcohol using kefir grains?
What am I doing wrong? I started with grains about 3 years ago but now one bottle has big flat culture (a but like scoby but on the bottom, not floating like komucha). It still ferments like vinegar flavour - if I leave it a long while. It doesn't reproduce anywhere near as fast as yours. I use tank water and brown sugar (tge stuff that's kind of moist). Any help appreciated
@@COINsimp2024 yes, tank water. I now know I wasn't tipping enough out and now I have rejuvenated it and it is delightful with 2nd ferment of elderberries :)
Hi Lisa. Thank you for this helpful video. I'm new at making Kefir water and in need of clarification. I hope you can help me. Are we to close the lid tight when our grains are fermenting the water (1st fermentation) or can we cover the tip with a cheese cloth or saran wrap to let it breath?
Hi! Thanks for the comment and question. You can use a cheesecloth or something similar to let it breathe if you don’t want it carbonated. I’m not exactly sure if the specifics behind it but i tighten the lid for more carbonation.
Thanks! I love the carbination so I'll keep tightening the lid. How do we know if they're dead or unhappy? Some of my grains appear small in size and stay on the base of my glass container. Do we throw the dead/unhappy ones away or are they useful for something else? Are the grains edible? I ask in case one slips away as we transfer the fermented water to a different glass container.
can you or anyone tell me what different substrates to use as the grains to make kefir? Substrate is the only word that comes to mind because i know it doesn't necessarily have to be grains but i can't find ONE video telling what the grains actually are. Like what if you can't buy them online and want to make them yourself at home? I want to know what to use for the grains and how to activate them, which i know is a process very similar to sourdough starter
What does it taste like? I've had dairy kefir which is nice and tart and thick. Do you drink the water kefir with ice like a soda? Is it vinegary like kombucha?
Has anyone ever STARTED the ferment with alcohol (vodka, rum, etc)? I read one fleeting comment online somewhere about using kefir, whey, yeast, probiotic capsules, or alcohol - but cannot find anything else on the topic of using alcohol to get the ferment started instead of the other options. Thanks in advance.
Alcohol is a by product of the yeast fermentation. And the yeast can tolerate it until a certain percentage, usually around 10-15%. Then the yeast dies off. So if you put in vodka, then you hurt the culture
I’ve been trying to figure out how start my grins. I see a lot of people who use cloth on the first fermentation. Is there any difference using a lid or cloth?
I recently bought dehydrated water kefir grains from Cultures for Health and I followed the instructions to rehydrate them, but after a few days.. They were mushy, so I used a different sugar source to try and get them to form again, but it doesn't seem to be working. Do I have bad grains, did I do it wrong? Any ideas?
I’ve got dehydrated water, what do I add? Ha ha just kidding, old Steven Wright joke. No I don’t know anything about dehydrated Kefir grains, sorry. I guess you’ll have to go down the rabbit hole that is Google! Thanks for asking
Hi there, I’ve just started making water kefir after a few months of making milk kefir, so have been researching a lot. I saw a short YT video that advised to squeeze fresh lemon juice into the water and grains to activate them. Hope this helps.
Wow you don't like the taste of coc. Sugar, I'm not a vegan or health nut or anything but when I first tried it, I was like no way! It tastes like brown sugar and maple syrup had a baby, if you make ice cream or cookies with it OMG!
Many says water kefir actually heal GERD/Acid Reflux. I wonder why is that if water kefir is acidic. Can someone who is knowledgeable about it kindly explain? Thanks
I’m sure we could research the science, but I can tell you from experience that it has never given me acid reflux, indigestion, heartburn, etc. in fact, it helps if I ever do get those from eating something bad or the like!
@@HuntressMedia Thanks for replying. I am waiting for my grains to come and i really hope it will heal my GERD/Acid Reflux. I have been using ACV but hasn't help me with it as much. I still burp a lot the whole day either before or after eating.
Your kefir grains are small because they need oxygen. Do a second fermentation with a pressurized container to get the bubbles after you have taken out the grains 😚
Well you can’t just “make” kefir grains, you’ll need a “starter”- either gifted from someone or you can search online. Maybe others have comments as to where they prefer to get their starters. Hope this helps
Clip 5:54 it looks like liquid in the jar. The reason for this question is, I was told to soak the grains in clear water, drain the grains then store in fridge. If I can skip that part without harm to the grains that would be awesome for me.
Thank you so much for sharing this! Mine takes approximately a week too, and have been trying to figure out why. You’re the first person to share it takes about a week. Everyone else says 24 to 48 hours and if you let it go for more than that your grains are going to die. Thank you, again!❤
Ask 5 people get 5 answers right?? Haha
A nice understandable explanation and no measuring cups or scales needed. Thank you so much sister!! ❤️
You’re welcome and thanks for the compliment!
Best explanation and walkthrough I've found, thanks, you've got a really great presenting style!
Wow, thanks!
Thanks for making it look even easier... 😁
Good job explaining how to do kefir.
thanks! can u make a video on maintaining the kefir... ie that source jar that's full of kefir grains
Hi and thanks! What exactly are you asking?
Love this video. I'm learning how to make water kefir now, and I love that you don't measure anything. Makes me feel like I don't have to do everything perfect to have great results like you. Thank you. Also you're super cute
Tq for teaching us such an easy way of making kefir 🥰🌹
Sounds good. From Ontario Canada
Thanks for the recipe. Just started making water kefir again. Like our style on how much to put into the bottle. I’ll be trying more sugar as the grains grow
How do you keep and store your kefire water grains. Can you do a video on how to take care and maintain kefier grains.
That’s a great idea!! It’s very simple, but yes…thanks for the idea to make a video for that!
Thank you. How do I take care of the kefir grain hotel?
Very helpful. Keep it going. Thank you.
Great recipe !
Hope to see more !
Thanks!! Need to get some mote up for sure 😊
Use mineral or spring water, filtered water will mess with the grains but you could use something like Concentrace in it. Also you might like Moscovado sugar because it's one step and molasses isn't needed.
Nice! Thanks for that. So…moscavado sugar-is it like Demerara? Essentially made from molasses? Or don’t have that wrong? Haha 😆
@@HuntressMedia it's like almost completely unrefined. It has the highest level of molasses out of any sugar naturally. Also the flavor is very rich so it goes well with ginger and raisins. I use those fruits for my 2nd fermentation and essentially make ginger ale.
@@HuntressMedia try it because it tastes like you are having the best homemade soda ever.
Thank you. I will try it your way!
Hi Lisa, thank you for sharing your method! I like your measurements! I just received grains in the mail. So, I’m going to start my water kefir journey today! So excited! I have a question- can you drink the kefir water from the first fermentation, after you strain out the grains?
Oops I didn’t see this message until now! I like to let it ferment longer to get a bit more carbonation 😊
Nice! I loved your video.
Thanks for that!!
Thanks for the video! I noticed you keep a lot of grains. How do you keep them happy when not in use? Thanks again!
Thanks for that! It’s pretty much maintenance-free, submerged in kefir water stored in the back of the fridge 😊
Awesome, thanks😀🙌🏼🙏🏽
Hi there whenever you were starting to drink water Kefir how much did you drink? Is it hard on the stomach? Great video 👍 watching from Northern Ireland
Hi!! Just small amounts, like a small old-fashioned cocktail sized glass, good for digestion😊
Thanks for the compliment!
Nice video, just an advice, if you do'nt want to explode when you open it, put it in the fridge before you open it. Fridge will calm down the carbonation.
We always keep them in the fridge-thanks for that!
With kefir, you can use any metal that is stainless steel, it is only reactive untreated metal that can oxidize that is not recommended.
That was nice and to the point. Good job.
Thanks so much! Hope it helps 😊👍
this was really good! thank you :)
Thanks for that!
Bottles question, how do know which ones are rated to use for fermentation pressures? What brand do you use.
Not really sure…just bought these at stores like world market, etc
What do you do with all the other grains. Do you store in refrig with more sugar. When not using them. You had a huge container. Wondering.
In refrigerator yes but no sugar…thanks!
How do you take care of your water kefir grain hotel?
I also would like to know that.
Nice video! I like to know how do you maintain the huge jar of Kefir grains? Do you add sugar and put it in a fridge?
Hi! Thanks for the compliment. We don’t add sugar, just the kefir water itself, making sure all the grains are wet and store it in the fridge.
Thank you so much for sharing your knowledge
Where did you buy the live grains?
We buy them online from various sources. Haven’t had to buy for a very long time now
Do you always use molasses in every First Ferment or something you add every three First Ferment batch or so?
Not every time, it’s periodic, but you can! 😊
Hi Lisa. Where did you buy the airtight large glass jars?
Hi! On Amazon 😊😊
@@HuntressMedia exactly by the name of ?
Hmmmm…been a while, will have to look it up and let you know sorry
Hi, I have been making kefir water for a few months now. Initially it was quite fizzy, but now my main jar looks like it has a lot of sediment and my grains are smaller and not active. I have been straining with a stainless steel strainer from Williams Sonoma so I thought that was ok and I’ve been using regular filtered water from my fridge water dispenser. I can’t think of anything else I’ve done differently. Oh! I do leave it to ferment longer thank I’m probably supposed to, because I forget when I’ve prepped it. I’ve always left about 2 inches of the liquid I’ve prepped in the container. Could that be my problem? Please help.
@@nelidam8289 that’s all the same things we do as well. So sorry I’m not sure! 🤔
Thanks great video. Do you know if it can be made substituting the sugar for a natural alternative such as Erythritol or MonkFruit?
(I’m trying to avoid sugar as I’m working on clearing my skin from Malassezia Folliculitis and sugar feeds the bad gut bacteria that causes the Malassezia).
I personally have never tried it. But it probably wouldn't work mainly because they live off of the fructose and some glucose. I actually keep grains aside for testing in case things don't go right I don't lose my whole batch. If you have the erythritol I would give it a try it does have a little bit of sugar in the form of sugar alcohol I'm very interested in seeing how this would turn out let me know if you try it
Good question, not sure, We haven’t tried…hopefully someone has and can comment!
To help you solve your problem try four to five eating window.
The only problem with this you will loose a lot of weight. If you don’t to loose the weight then expand the eating window to 8 hours
The probiotics will eat the sugar. It has a net zero effect IMO. I lost like 40 lbs over a year once I started making Kefir water.
@@COINsimp2024 it’s not the calorific value I’m bothered about it’s the sugar issue for the promotion of mold/fungus I’m concerned about….
Hi Lisa, being a bit of a science nerd, I was wondering. Is there a difference between yeast fermentation and kefir fermentation if they’re done anaerobicly? Why don’t we make high percentage alcohol using kefir grains?
Good question and not sure of the answer 😳😉
What am I doing wrong? I started with grains about 3 years ago but now one bottle has big flat culture (a but like scoby but on the bottom, not floating like komucha). It still ferments like vinegar flavour - if I leave it a long while. It doesn't reproduce anywhere near as fast as yours.
I use tank water and brown sugar (tge stuff that's kind of moist).
Any help appreciated
What is tank water?
@@COINsimp2024 yes, tank water. I now know I wasn't tipping enough out and now I have rejuvenated it and it is delightful with 2nd ferment of elderberries :)
Hi Lisa. Thank you for this helpful video. I'm new at making Kefir water and in need of clarification. I hope you can help me. Are we to close the lid tight when our grains are fermenting the water (1st fermentation) or can we cover the tip with a cheese cloth or saran wrap to let it breath?
Hi! Thanks for the comment and question. You can use a cheesecloth or something similar to let it breathe if you don’t want it carbonated. I’m not exactly sure if the specifics behind it but i tighten the lid for more carbonation.
(By the way I’m speaking for Lisa she’s right here haha. I’m the videographer 😊😜)
Thanks! I love the carbination so I'll keep tightening the lid. How do we know if they're dead or unhappy? Some of my grains appear small in size and stay on the base of my glass container. Do we throw the dead/unhappy ones away or are they useful for something else? Are the grains edible? I ask in case one slips away as we transfer the fermented water to a different glass container.
can you or anyone tell me what different substrates to use as the grains to make kefir?
Substrate is the only word that comes to mind because i know it doesn't necessarily have to be grains but i can't find ONE video telling what the grains actually are.
Like what if you can't buy them online and want to make them yourself at home?
I want to know what to use for the grains and how to activate them, which i know is a process very similar to sourdough starter
Sorry, not sure about that. We've only purchaed them online
The large jar full of grain , where do you store it and keep(feed ) it ?
Oh…just store on a shelf in the back of the refrigerator. Nothing special really…? 😊
What does it taste like? I've had dairy kefir which is nice and tart and thick. Do you drink the water kefir with ice like a soda? Is it vinegary like kombucha?
Seriously, what does it taste like? I've never had it before.
Dear, how do you keep so many kefir grains alive in that extra jar with so little water and sugar, this is quite a mystery to me!
She's topping it all the time. I add sugar back to mine all the time.
What does it taste like
Has anyone ever STARTED the ferment with alcohol (vodka, rum, etc)? I read one fleeting comment online somewhere about using kefir, whey, yeast, probiotic capsules, or alcohol - but cannot find anything else on the topic of using alcohol to get the ferment started instead of the other options. Thanks in advance.
We’ve never started the fermentation with alcohol, don’t know anything about that sorry 😞
Alcohol is a by product of the yeast fermentation. And the yeast can tolerate it until a certain percentage, usually around 10-15%. Then the yeast dies off. So if you put in vodka, then you hurt the culture
Well you can eat the fruit…itˋs as healthy as the Kefir itself😊
I’ve been trying to figure out how start my grins. I see a lot of people who use cloth on the first fermentation. Is there any difference using a lid or cloth?
Not really sure, haven’t compared-sorry 😳
I recently bought dehydrated water kefir grains from Cultures for Health and I followed the instructions to rehydrate them, but after a few days.. They were mushy, so I used a different sugar source to try and get them to form again, but it doesn't seem to be working. Do I have bad grains, did I do it wrong? Any ideas?
I’ve got dehydrated water, what do I add? Ha ha just kidding, old Steven Wright joke. No I don’t know anything about dehydrated Kefir grains, sorry. I guess you’ll have to go down the rabbit hole that is Google! Thanks for asking
Hi there, I’ve just started making water kefir after a few months of making milk kefir, so have been researching a lot. I saw a short YT video that advised to squeeze fresh lemon juice into the water and grains to activate them. Hope this helps.
There is no way to make watet kefir grains at home?
How do you store and treat the big jar of kefir grains?
Just sits in a jar with a lid in the fridge 👍
Does it end up sweet or sour?
Also how much carbs in a cup?
Hi-it ends up more on the sweet side but also a bit tangy and nicely carbonated.
Wow you don't like the taste of coc. Sugar, I'm not a vegan or health nut or anything but when I first tried it, I was like no way! It tastes like brown sugar and maple syrup had a baby, if you make ice cream or cookies with it OMG!
Many says water kefir actually heal GERD/Acid Reflux. I wonder why is that if water kefir is acidic. Can someone who is knowledgeable about it kindly explain? Thanks
I’m sure we could research the science, but I can tell you from experience that it has never given me acid reflux, indigestion, heartburn, etc. in fact, it helps if I ever do get those from eating something bad or the like!
@@HuntressMedia Thanks for replying. I am waiting for my grains to come and i really hope it will heal my GERD/Acid Reflux. I have been using ACV but hasn't help me with it as much. I still burp a lot the whole day either before or after eating.
Your kefir grains are small because they need oxygen. Do a second fermentation with a pressurized container to get the bubbles after you have taken out the grains 😚
Great tip! We’ll try it for sure-thank you!!
what do you mean by they need oxygen? as in more nutrients for the grains to enlarge?
do you sterilize the bottles?
Hi-we only run them through the dishwasher between uses. It does have attachments for hi pressure spray directly into glasses (or bottles) 😊
😂I was waiting to know, but you didn’t tell us how it tastes.
@@chellechelle8767 you’re right!!! Need to show that. And yes it’s sooooo good! Very fizzy too. Perfect for digestion 😊
There is no way to make water kefir grains at home?
Let me ask the “expert” now…haha (I’m the “camera guy” 😊)
Well you can’t just “make” kefir grains, you’ll need a “starter”- either gifted from someone or you can search online. Maybe others have comments as to where they prefer to get their starters. Hope this helps
🤍
How do you store Kefir grains? In fridge or on counter.
Tightly sealed in a jar in the fridge
@@HuntressMedia was there liquid in the jar too?
Clip 5:54 it looks like liquid in the jar. The reason for this question is, I was told to soak the grains in clear water, drain the grains then store in fridge. If I can skip that part without harm to the grains that would be awesome for me.
Ginger is antibacterial, which might not be good for the probiotics.