Part 2: The Second Ferment
After the first ferment, strain the water kefir into a swivel top bottle using a nylon strainer and funnel. Save the grains, and return them to the brewing jar. Cover with clear water, seal and leave in the fridge until the next brew. The grains are now in dormancy and can be left for up to 3 months.
You can now flavour your water kefir. ** For the first few batches we recommend adding 5-10 pieces of crystallized ginger and a 1/4 cup of pineapple juice into the first ferment liquid.
Seal the bottle and place on the counter for 24 hours in a consistently warm spot to build fizz. “Burp” the bottle every 8 hours to avoid an overflow. Sometimes it may take more than 24 hours to build fizz, which is normal. After 24 hours, check your second ferment. If you are happy with the carbonation and flavour place in the fridge to chill. Do not leave the bottle on the counter once it begins to become fizzy. It will continue to build carbonation and runs the risk of exploding.
Once chilled, gently rock the bottle and open swivel-top. Pour and enjoy.
Sanitize your equipment, and repeat the process. It’s fun to experiment with different recipes! Click here to discover more ways to flavour your drink.
Instructional video: step-by-step instructions for how to ferment your own water kefir, part 2.