What to Do When Water Kefir Loses it’s Fizz
People often reach out to let us know that their grains are dead and that they don’t work. Unless your grains have dissolved completely, they are not dead. Water kefir grains have been able to survive centuries of being handed down from person-to-person and they’re still here. That’s why there’s no need to worry if you open your second ferment and there’s no fizz.
How to Boost Water Kefir Fizz
- The key to the water kefir fermentation process is warmth. One of the best place to get great fermentation results is on top of the fridge or next to a salt lamp. These both give off heat to help the fermentation process. You can read about further ways to keep your ferments warm here.
- Try leaving your first and second ferments for 48 hours instead of 24. This allows more sugar to be eaten by the grains and provides more CO2 for the fizz process. Be sure to open the lid every 12 hours and check for fizz. Sometimes it happens very quickly.
- Make sure you add some sort of fruit or juice to the second ferment. The water kefir liquid turns the sugar from the juice into CO2. We suggest using pineapple juice for your first couple of ferments as it has the adequate sugars to make adjusting grain kefir fizzy.
- Ensure your swivel top bottle rubber seal is not cracked and that the bottle clasps tight. If any air can escape, you won’t get fizz.