With warm weather you will see a sudden change in the volatility of your second ferment. Water kefir ferments significantly faster in the summer months then in the winter. Always open your bottles in the sink with a dish cloth over the lid to prevent the drink from spraying all over your kitchen.
You need to take special care of your ferments during the summer months to ensure that they don’t explode. Here are some tips to ensure that your kitchen won’t be covered in explosive fizz.
Tip #1 – Prepare your second ferment in the evening. The temperature is cooler at night and your kefir will not ferment as quickly as if you were to do it during the day.
Tip #2 – Burp your second ferment every 12 hours in the sink with a cloth over the top of it. This means open the lid slowly and let excess air out. Summer fermentation sees increased C02. If you are using high sugar fruits burp the bottle every 6-8 hours.
Tip #3 – Your second ferment may need to be placed in the fridge sooner in the summer.
Tip #4 – Use thick quality glass bottles. Happy Gut bottles are handmade in Italy and are extra thick glass. Cheap bottles often have thin glass and can become explosive.
Tip #5 – Don’t fill the bottle completely full. Leave about 2 inches of space at the top of the bottle. This is where the excess C02 is stored.
Tip #6 – Don’t add warmth to your second ferment. Allow it to ferment on the counter naturally. If your home is kept cool with an air conditioner then you can continue to keep it warm. A salt lamp provides the perfect heat.
Tip #7 – Use fruits will less sugar content for your second ferment. Sugar feeds the ferment and builds the C02. Sometimes it can make it very volatile. Citrus fruits have a very low sugar content and may take longer to get fizzy. Mango and Pineapple have high sugar content and can make for a very fizzy drink, very quickly.