Secondary Water Kefir Fermentation with Grape Juice
Unlock the secrets to the healthiest, most delicious sparkling grape juice you’ve ever tasted with this easy water kefir recipe. Whether you choose red, purple, or white grape juice, each variety offers a unique twist on this fizzy delight.
Water Kefir Grape Soda
Making homemade grape soda involves a fascinating two-step process with water kefir. First, I culture sugar water with water kefir grains. After the primary fermentation, I strain the kefir and infuse it with grape juice in a pressure-safe bottle for that second burst of flavor and carbonation.
Curious to dive deeper into water kefir? Consider enrolling in our Fermented Drinks Semester online course!
Probiotic Fermented Grape Juice
Having experimented with both kombucha and water kefir, I find water kefir delivers a superior taste for fermenting grape juice. The distinct microbes in water kefir grains produce a tart lactic acid flavor that beautifully complements the sweetness of the grape juice. Add a splash of fresh lemon and lime juice, and it’s akin to a natural grape sprite — only better!
Non-Alcoholic Fermented Grape Juice
This grape water kefir is proudly non-alcoholic. You can easily control the alcohol content through the amount of sugar used in fermentation. Rest assured, the sugar levels in this recipe keep the alcohol content negligible, making it a family-friendly beverage. If you have concerns about giving young children fermented beverages, talk to your trusted healthcare provider.
Sparkling White Grape Juice Variation
Opt for white grape juice if you’re after a lighter, yet equally delicious flavor. The white grape juice version is wonderfully sweet and lightly tart, with a visually appealing pale hue.
Grape Soda Flavored Water Kefir
Patience is key! This recipe is straightforward but requires waiting for fermentation to complete. You’ll need just a few simple ingredients and supplies to get started.
Second Fermentation Supplies & Safety Tips
Safety first! Before investing in a swing-top bottle for fermentation, make sure it’s pressure-safe. You can also repurpose kombucha bottles from the grocery store, as they’re designed to handle high carbonation levels and are perfect for your sparkling creations.
Things You May Need:
Fermented Grape Juice Water Kefir (Secondary Fermentation)
This is the healthiest, most delicious sparkling grape juice recipe! For different varieties, try this water kefir recipe with red, purple, or white grape juice.
- Prep: 10 minutes
- Ferment: 48 Hours
Ingredients
- about 4 cups fermented sugar water from primary fermentation
- 2 cups organic grape juice
Instructions
- It is vital that you use carbonation-safe bottles for secondary fermentation. This recipe makes 6 cups, so I use three 16-ounce bottles. You can use fresh-pressed juice (see notes) or bottled pasteurized juice; both work great (ensure it’s 100% juice, no additives).
- Fill a carbonation safe bottle about 60% to 75% full with fermented sugar water from primary fermentation.
- Top off the bottle with the juice so there is about an inch of headspace left in the bottle.
- Secure the bottle lid and gently invert it a couple times to mix.
- Allow it to ferment at room temperature (70-80 degrees F) for about 24-48 hours.
- Carefully open the lid to see if it is carbonated to your liking. If it is refrigerate, if not continue to ferment for 24 more hours, carefully checking the carbonation again.
- Keep refrigerated.
Notes
- If using fresh-pressed juice, I suggest heating it to 145° F for a few minutes and cooling it before using it. This ensures that no wild microbes get introduced into the water kefir.
- The juice ratio is slightly adjustable. The best ratio for lower sugar is 3 parts fermented sugar water and 1 part juice. For slightly sweeter, as with this recipe, I do half fermented sugar water half juice.
Hi, thank you for your amazing work! What is the difference between using juice and using whole fruits? Thanks.
The juice lends more flavor
Can you convert milk kefir grains to make water kefir? Or are they completely different?
yes! you can convert them. Just add them to the primary fermentation sugar-water mixture. Then, discard the first two batches and by the third batch, it should be ready to flavor and bottle.
Absolutely not!!! Water kefir grains and Milk kefir grains are NOT THE SAME, You cannot interchange them.
No one said they are the same. They are indeed different, but yes, you can convert them.
Hey! I have recently got more into fermenting vegetables and I wanted to try to make water kefir but was curious to know if it is safe for expecting mothers and if this recipe contained alcohol?
Homemade Water kefir quality varies depending on who makes it. Everyone has different quality water kefir grains and varying sanitary practices in their individual households. So some water kefir can contain trace amounts of alcohol. You should talk with your healthcare provider and/or a registered dietician to see what they think about it.
Hi, are you using fresh juice or from the shop? Thank you for your ideas.
just organic bottled juice.
Hey, what’s the reason to add salt to the first fermentation? Does any other type of salt give benefits? Thanks
My understanding is that using a small amount of sea salt provides minerals to the microorganisms.
When I do my second fermentation on the water kefir and leave it out for 48 hours it’s super crazy carbonated. Like it’s exploded when I tried to burp it. But as soon as I put it in the fridge and once it’s chilled the carbonation is pretty much gone. What would cause that?
The yeast settle and aren’t as active in the fridge. Lots of carbonation could be from the microbial makeup of your unique grains and your home’s temperature. It may no seem as fizzy after being in the fridge, but it should still be effervescent when you pour it and drink it.
I am totally new to this, so forgive me! After about 36 hours, I opened my first bottle and it blew the top off. I am a little sacred to open the others. Tips for avoiding that?
You can put them in the fridge, or put the bottle in an ice water bath before opening. When opening, place your hand on the top to control how it opens. Don’t just unlatch the lid willy-nilly. Over-carbonation usually happens if there is too much sugar and/or if your primary fermentation wasn’t long enough.
Got it – I know it will get easier over time. I will beee more careful with the next bottle. I followed the directions carefully, but I live in a pretty warm climate. Thanks for the recipes and response.