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Dissolve 3/4 cup of sugar in about 1 cup of water, by bringing it all to a boil in a 3 to 4 quart pot.
Fill a gallon-sized glass jar with about halfway with cold water.
Once sugar is dissolved, remove from heat, and pour sugar water solution into the gallon jar.
Add additional cold water to fill the gallon jar to about 3/4 full, or about to the shoulder of the jar.
Add 1/4 cup of hydrated water kefir grains to the jar. These can be free-floating, or in a cotton muslin bag.
Add egg shell (or mineral drops stirred into the water before adding the grains).
Cover with a paper towel or cloth napkin and secure with rubber band.
Let water kefir culture, at room temperature, away from other ferments, for 24 to 48 hours, or even up to 5 days if temperatures are cool. The amount of sugar will decrease over time, as the grains consume it.
Stop this fermentation when you’re happy with the amount of remaining sweetness. There may or may not be bubbles. Don’t depend on bubbles for a sign that this is working — depend on reduction in amount of sweetness.
When you are happy with the first fermentation, remove water kefir grains* (either pull out the muslin bag or use a strainer to separate them from the water kefir).
Store grains in the refrigerator or freezer (see Recipe Notes below), or use to start another batch. All you need is 1/4 cup of water kefir grains to make 1 gallon of water kefir, so feel free to share any extra with friends!
Retrieve the egg shell(s) with a wooden spoon.
To the gallon jar, add organic grape juice.
Carefully (using a funnel) pour the flavored water kefir into Grolsch-style swing-top bottles. VERY IMPORTANT: Fill only to the shoulder, or slightly below! Leave room for the carbonation to build. Do not overfill.
Allow to sit at room temperature for 1 to 3 days.
Burp every 12 hours or so, using caution to release the pent-up gases. You can do this in a large bowl to catch overflow so it's not wasted.
When you're happy with the flavor and carbonation level, store in the refrigerator or in cool storage. Enjoy!