Previously in this series:
- Water Kefir: Getting Started
- Finding Brown Strands and Keeping a Healthy Grain to Sugar Ratio
- Making Water Kefir
My first experience with kefir was in making milk kefir. I remember finally acquiring a taste for that tangy cultured milk and then promptly trying to figure out what to do with all of those grains. I also worked on the perfect culturing time and conditions to avoid the “carbonated” milk taste that I wasn’t too fond of.
After that I branched out into water kefir. I expected a similar culturing experience given that they share the same name and a similar microorganism profile. But since water kefir is a different cultured product, it was fitting that the process and the expectations should also be different.
Which is why I thought addressing the expectations for two big parts of the water kefir culturing process would be helpful. What should you expect for grain multiplication and carbonation when it comes to water kefir?
When I first dabbled in water kefir I found that my water kefir grains made delicious water kefir, but never multiplied with as much vigor as the milk kefir grains did.
I thought I was doing something wrong. I thought I needed to feed them more often. I tried adding everything from egg shells to minerals to molasses. Still, they just didn’t multiply very rapidly; sometimes not at all.
But they were still making good water kefir. Eventually I learned that sometimes water kefir grains don’t multiply. Sometimes you can do everything right and use them for years, as CFH Customer Support Representative Bonni relayed to me in her experience, and still they won’t necessarily multiply.
They might, but then again they might not. That doesn’t mean that there is something wrong with them or that they aren’t doing their job. That’s just the nature of the grains.
Unlike milk kefir, I was actually really excited to get some carbonation from my water kefir. So when I started brewing it and noticed some tiny bubbles moving upward from the grains at the bottom of the jar, I got very excited.
But after the first fermentation I didn’t notice any notable fizz to the drink. Sometimes it would be slightly carbonated as I poured the cultured water kefir into new containers, and other times there was no carbonation at all. Then I found out that this was normal.
I also soon found out that the real fizz almost always comes from a second fermentation done in an airtight bottle like a grolsch bottle. During this second fermentation the carbon dioxide given off during fermentation is trapped in the airtight bottle and carbonates the drink.
This can be dangerous, though. If there are any cracks in the bottle, it could cause it to explode. The same goes for using any vessel not meant for bottling carbonated beverages. Just as a jar of pickles left un”burped” may explode, so can a jar of fermenting water kefir. So do take care.Once my expectations and understanding were realigned, I found that getting into a regular rhythm of making water kefir was not only a breeze, but also really tasty and energizing.
What are your experiences with water kefir grain multiplication and carbonation?