This is the healthiest, most delicious sparkling grape juice recipe! Try this water kefir recipe with red, purple or white grape juice for different varieties.
Homemade Grape Soda
I make homemade grape soda with water kefir. It’s a two-step process, kefir primary fermentation, then flavoring and carbonation through secondary fermentation.
First, we culture sugar water with water kefir grains. Next, the kefir is strained and flavored with juice in a pressure-safe bottle.
If you are interested in learning more in-depth about water kefir, think about enrolling in our Fermented Drinks Semester online course! You can read more about kefir grains by clicking here.
Fermented Grape Juice
I’ve tried fermenting grape juice in kombucha and in water kefir recipes, and I must say I like it so much more as water kefir.
Water kefir grains contain different microbes from kombucha SCOBYs, so it has a different flavor compared to kombucha.
The sweet grape juice pairs perfectly with water kefir’s tart, lactic acid flavors. If you add a bit of fresh lemon and lime juice to this recipe too, it tastes like the real-food version of grape sprite (so better than grape sprite).
Non-Alcoholic Sparkling Grape Juice
This grape water kefir is a non-alcoholic beverage. You can control how much alcohol is produced in water kefir fermentation by controlling the amount of sugar added. There isn’t enough sugar in this recipe for it to have any significant amount of alcohol.
Sparkling White Grape Juice
You can also use white grape juice in this recipe instead of regular grape juice. It will taste lighter, but still wonderfully sweet, lightly tart and delicious! I love the color of this recipe when I make it with white grape juice.
Grape Soda Flavored Water Kefir
This recipe is really easy, the hardest part is having patience and waiting for the fermentation to be completed. You only need a few simple ingredients and supplies
- Kefir Grains
- Quart Mason Jar
- Cheese Cloth
- Organic Sugar
- Organic Maple Syrup or molasses
- Sea Salt
- Bale Top Bottle
- Organic Grape Juice
Water Kefir Second Fermentation Supplies & Safety
For a quality second fermentation, I recommend using a bale top bottle. This is the best way to achieve a good level of carbonation.
Before purchasing a bale top bottle, verify from the seller that they are pressure safe and intended for fermentation. Also, you can recycle kombucha bottles from the grocery store for the second fermentation. Since the bottles are designed for high carbonation, they’re safe to use.
More Water Kefir Recipes
Healthy Homemade Sparkling Grape Juice
This is the healthiest, most delicious sparkling grape juice recipe! Try this water kefir recipe with red, purple or white grape juice for different varieties.
- Prep Time: 10 minutes
- Fermentation Time: 48 Hours
- Total Time: 48 hours 10 minutes
- Yield: 4 servings
- Category: Drinks
- Method: Fermentation
Ingredients
Primary Fermentation Ingredients
- 40 grams activated water kefir grains
- 50 grams organic cane sugar
- 5 grams molasses
- 2 grams sea salt
- 1000 mL water
Secondary Fermentation Ingredients
- water kefir from primary fermentation
- organic grape juice, pasteurized
Instructions
Primary Fermentation Instructions
- Prepare sugar-water mixture in a quart-sized mason jar. Add the sugar, molasses, salt and water to the mason jar and top with boiling water.
- Stir until the sugar is completely dissolved.
- Allow the sugar-water mixture to cool to room temperature.
- Add the activated water kefir grains.
- Cover jar with a cloth lid and secure with twine or a rubber band.
- Allow kefir grains to ferment the sugar water mixture for 24-48 hours. Taste and smell the mixture to see when it is pleasantly tart and sour.
- Strain the grains from the cultured water mixture, and reserve the liquid for secondary fermentation.
- Make a new batch of the sugar water mixture, and add it to the water kefir grains to start fermenting your next batch.
Second Fermentation Instructions
- Fill a 1-liter swing top bottle about 1/2 full with the liquid from primary fermentation. Add the grape juice to the bottle so that there is about an inch or two of headspace left in the bottle.
- Secure the bottle lid and allow it to ferment for 24 hours, then carefully open the lid to see if it is carbonated to your liking.
- After 24-48 hours, refrigerate immediately. 48 hours will be more bubbly.
- Enjoy over ice with a squeeze of fresh lime juice.
Keywords: kefir, grape, water kefir, soda, sparkling
12 comments
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.
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.