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Soft drinks from Studied in Belgium and Uruguay
Water kefir is sugar water with dried fruit, fermented by grains made of dextran that hold lactic bacteria and yeasts. In one to seven days at room temperature it turns sour and slightly alcoholic. The grains are sieved out and start the next batch.
| Water kefir grains50 g (wet weight) | [laureys2022] |
| Sugar10 g | [laureys2022] |
| Dried figs5 g | [laureys2022] |
| Tap water160 mL | [laureys2022] |
| Starter | kefir-grains |
Total time across the recorded steps: 24 h – 7 days
What changes: Sugar dissolves into water with dried figs as food for the grains
Output: sugar and fig medium.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Water kefir is sugar water with dried fruit, fermented by grains made of dextran that hold lactic bacteria and yeasts. In one to seven days at room temperature it turns sour and slightly alcoholic. The grains are sieved out and start the next batch. Made in 4 steps over 24 h – 7 days. The longest step, ferment at room temperature, takes 24 h – 7 days (Laureys D 2022) and runs at 17–29 °C (Laureys D 2022). Liquorilactobacillus nagelii and Lentilactobacillus hilgardii do most of the fermenting.
| Main step | 24 h – 7 daysReported[laureys2022][garmendia2025] | Ferment at room temperature |
|---|---|---|
| Temperature | 17–29 °CReported[laureys2022] | Ferment at room temperature |
Water kefir grains are a different community from milk kefir grains. They are dextran, not kefiran, and they ferment sucrose and fruit in water rather than lactose in milk. Kombucha ferments sweet tea under a floating cellulose mat instead.
Water kefir is not always alcohol-free. Drinks from four Uruguayan grains held 0.94–1.32 % ethanol after 7 days (Garmendia 2025). Eight retail drinks from three makers near Vancouver held 0.14–1.70 % ABV; Sy and colleagues note that water kefir sold as non-alcoholic must be under 0.5 % ABV in the United States and under 1.1 % in Canada, and 4 of the 8 were above 0.5 % and 1 above 1.1 %. The finished drink reaches about pH 3.5.
Hazards the sources name: Clostridium DNA in some grains; not detected in the finished drinks.
Every number is labelled with how it is known. How this atlas is made
Water kefir is kept going in households by passing grains from batch to batch. Grains studied in Uruguay had been shared and propagated that way for years (Garmendia et al. 2025).
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