WARMTH IS CRUCIAL BUT WHAT IS THE IDEAL TEMPERATURE?
Warmth is crucial for fermenting water kefir due to its role in facilitating the growth and activity of beneficial microorganisms, which are essential for the fermentation process. Water kefir grains consist of a symbiotic culture of bacteria and yeast (SCOBY) that ferment the sugars in the liquid, producing carbon dioxide and various organic acids. These microorganisms require specific conditions to thrive, and temperature plays a pivotal role in their metabolic activity.
Optimal fermentation temperature for water kefir night and day, falls within the range of 68°F to 73°F (20°C to 25°C). At temperatures below this range, microbial activity slows down, prolonging the fermentation process and turning the ferment slimy. Conversely, temperatures above this range can lead to overly rapid fermentation, potentially altering the flavour profile and the yeasts going out of balance. Water kefir grains are difficult to reset once they have gone out of balance.
Within the optimal temperature range, warmth accelerates fermentation by promoting the reproduction and metabolic activity of the microorganisms present in the water kefir grains. Bacteria and yeast thrive in warm environments.
Moreover, warmth helps maintain a stable and healthy microbial ecosystem within the water kefir culture. Consistent warmth ensures that the beneficial microorganisms outcompete harmful pathogens, reducing the risk of spoilage and contamination during fermentation. It also contributes to the stability and resilience of the kefir grains, prolonging their lifespan and enhancing their fermentative capacity.
However, it’s essential to avoid excessive heat during fermentation, as temperatures above the optimal range can lead to undesirable outcomes such as off-flavors and stinky smells. Therefore, maintaining the correct temperature is critical for producing high-quality water kefir with optimal flavour.