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Soft drinks from Worldwide
Water kefir is sugar water with dried fruit, fermented by grains made of dextran that hold lactic bacteria and yeasts. In two to four days at room temperature it turns fruity, sour, fizzy and slightly alcoholic. The grains are sieved out and start the next batch. Made in 4 steps over 2 days – 7 days. The longest step, ferment at room temperature, takes 2–7 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 | 2–7 daysReported[laureys2022][garmendia2025] | Ferment at room temperature |
|---|---|---|
| Temperature | 17–29 °CReported[laureys2022] | Ferment at room temperature |
| 50 g (wet weight) | Water kefir grains[laureys2022] |
| 10 g | Sugar[laureys2022] |
| 5 g | Dried figs[laureys2022] |
| 160 mL | Tap water[laureys2022] |
| Starter | kefir-grains |
Total time across the recorded steps: 2 days – 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 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. Household drinks held 0.94–1.32 % ethanol after 7 days, and 8 retail drinks held 0.14–1.70 % ABV, above the US limit of 0.5 % ABV for non-alcoholic drinks in some cases (Canada allows 1.1 %). The finished drink reaches about pH 3.5.
Hazards the sources name: Clostridium DNA in some household 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).
