Water kefir fermentation is very sensitive when you’re first learning and a failed attempt should not stop you from trying again. Here are the most common reasons things can go wrong.
- TEMPERATURE in your room is not warm enough and fluctuates below 20-25°C (70-75°F). Cold and crafty winter temperatures or summer air conditioning disrupt the fermentation process. Read more here
- WATER quality is key to the brewing process. Read more here
- SUGAR is what triggers fermentation. Make sure you’re using the right ingredients in the right quantities. Read more here
- GRAIN ADJUSTMENT. It’s common for water kefir grains to require an adjustment time to your water and conditions.
I remember the first time I made water kefir and it didn’t fizz. I felt like such a failure. Little did I know that you rarely get fizz on your first try because the grains are getting acclimatized to your water. Even though I was disappointed, I tried again and after the second time around it worked! So don’t be discouraged if it takes a few tries to get a great water kefir brewed. Once you and your grains have adjusted to your conditions, it will become an easy part of your daily routine.