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Kefir Soda FAQs
Frequently Asked Questions About Kefir Soda
Which Liquid Should I Use?
Use 100% Fruit juice (homemade,(homemade, or store-bought with the least additives possible) or coconut water.
You will also need water, lightly filtered or spring. (not fizzy) We don't recommend using distilled, reverse osmosis, or any water that has had the minerals removed. Fermentation needs the minerals!
Can I use a canning jar to ferment in?
No, you can not use canning jars to make kefir soda. It will leak out the carbonation.
What kind of bottles should I use?
Use thick 32-ounce flip-top bottles made for brewing. Do not use craft store-bought bottles. These may not handle the pressure as well and may explode. You can also use recycled kombucha bottles.
Do I need to burp the bottles often?
Fermentation produces strong carbonation which creates pressure in the bottle. Recultured batches carbonate even stronger and faster. Gently "burp" them often, even when in the refrigerator.
How long does an unopened sachet culture keep in the refrigerator?
The Best By Date is printed on the pouch and on each sachet. Keep the starter culture refrigerated or frozen.
How long will the bottle keep in the fridge?
It will be good for 1-2 weeks in the refrigerator. Flavor and fizz may change or weaken over time.
Can I use less than 1/2 cup from my previous soda to ferment a new bottle?
You can but you'll need to experiment. If the results are weak than extend the fermentation time.
Is fermentation affected by the temperature in my house?
Yes. Warm temperatures will accelerate fermentation (carbonation), while cooler temperatures will slow it down. The ideal temperature is 70 -75°F.
How many times can I reculture?
For as long as the bottle comes out pleasantly fizzy and tangy.
Can I make larger quantities?
Absolutely! You can use this starting with the second batch, with all the ingredients in proportion. For example to make 2 bottles, just double the quantities: use 1 cup of kefir starter, 4 cups of juice or coconut water, and just under 3 cups of water.
Mix well and pour evenly into your brewing bottles.
What could affect the fermentation (carbonation)?
Ambient temperatures: the warmer the temperatures the faster and stronger the carbonation.
Strength of the starter: the stronger the starter the faster and stronger the carbonation.
Amount of natural sugar in the mixture (from the juice): The sweeter the faster and stronger the carbonation.
Ratios of water-starter-juice: the more starter and sweet liquid there is, the faster and stronger the carbonation.
Duration: There's a sweet spot during fermentation where your bottle is nicely carbonated, pleasantly tangy, and has lost quite a bit of its initial sweetness. That's when it needs to go into the fridge. Any longer on the counter and the fermentation weakens or, conversely, over-fizz. Gently open your bottle to release pressure.
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