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How To Tame Water Kefir Fizz

Leeza Zurwick


It’s such a gratifying day when you open your bottle of water kefir and it has a perfect fizz. On the other hand, it’s frustrating when you open the lid and water kefir sprays all over the room. Some of you have had the pleasure of an unplanned kitchen wash down and have messaged us with photos of water kefir dripping off the ceiling. Yikes!

The best way to prevent excessive fizz is to burp your bottle every 12 when you are making your second ferment. If you are using high sugar fruits/juices you should burp it every 6-8 hours. If you’re not sure how fizzy your brew is, before you unclasp your bottle, put a dish cloth over the lid and open it over the sink. That will prevent it from spraying all over the room.

We suggest using pineapple juice for the first few rounds of your second ferment but once the grains get acclimatized to your water, pineapple juice makes the drink very volatile because of it’s sugar content. Once your culture is producing good fizz, it’s best to change over to fruits that have less sugar content if you don’t want such an active ferment. Also, keeping your second ferment at a cooler temperature will keep it from becoming so volatile. We have a beautiful selection of recipes to try here. Once your drink is fizzy and you are happy with the sweetness, put it into the fridge. The cold air will significantly slow the fermentation process and it can stay in the fridge for up to 2 months or more. Water kefir never goes rotten, it just turns to vinegar. Make sure you open the bottle periodically to release the air and make a point of enjoying at least one cup of water kefir daily. Your gut will love you!


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