Water Kefir

Yield: 1 gallon

Ingredients:
1 heaping cup water kefir grains
⅓ Coconut Palm Sugar or Sucanat
⅔ Organic Cane Sugar
1 Gallon Filtered Water
2 oz. Juice of choice
3-5 Ginger chunks (about thumb length before slicing)
1 tablespoon organic cane sugar per jar

Supplies:
1 gallon glass jar
OR
2 half gallon glass jars (I use half gallon Mason jars)
Funnel
Non-metal fine mesh strainer
small measuring cup that has ounce measurements
4 glass bottles (preferably with rubber stopper top for sealing)
Bowl for grains (if immediately brewing another batch)
OR
Glass jar for storing grains in the fridge

Fermentation Process:

• Place the heaping cup of grains into the jar along with both sugars.
• Fill with water, stir vigorously and then cover with wash cloth and rubber band.
• Set aside for 2-5 days. The longer it ferments the stronger the taste.

Bottling Process:

• When ready, place 2oz of juice, 3-5 ginger sticks, and 1 tablespoon cane sugar in each jar (Note: mine usually only makes about 3 ½ jars so the last jar I cut everything in half, but you can feel out for your preferences).
• Then place funnel on each jar with strainer on top to catch the grains and fill the bottle to about 2ish inches of space left.
• Empty the strainer of water kefir grains into a jar or bowl as needed.
• If you want fizz: seal tops securely and place on counter for 24 hours. “Popping” the top about 3 times in that time to keep too much pressure from building up (which could burst a jar). After the 24 hours, chill and serve.
• It you are not interested in fizz, chill and serve.
• If you are immediately making another batch, repeat from the beginning.
• If you are wanting to store your grains, place them in the jar with about 1 tablespoon sugar, cover with filtered water and a lid. Then place in the fridge.