High-Alcohol Water Kefir
Prep time: 
Fermentation time: 
Yield: 1 gallon
  • 1 gallon filtered water
  • 350g raw organic sugar
  • 140g water kefir grains
  • 112g fresh grated ginger
  • 1 slice lemon
  • ⅛ tsp. sea salt
  • 3-4 g molasses
  • 9.2g (about 4 to 5) dates
Special Equipment
  • kitchen scale
  • muslin tea bag
Make Solution for Primary Fermentation
  1. Add water to a 1-gallon or larger glass or ceramic container. You can heat the water to hasten sugar dissolution, but cool it to body temperature (100°F/37°C) or lower after dissolving sugar and before adding grains. Zero the scale.
  2. Measure and add sugar and dissolve in water.
  3. Zero the scale. Measure and stir in molasses until it dissolves.
  4. Add lemon and dates to container.
  5. Grate ginger, then add to a muslin tea bag. Capture as much of the fresh ginger juice as possible.
  6. Add muslin bag to container.
  7. Zero the scale. Measure and add water kefir (WK) grains.
  8. Cover with a clean dish or tea towel, or coffee filter and secure with a rubber band.
  9. Ferment 6 to 8 days (primary).
  10. Strain liquid through a fine mesh strainer or cheesecloth into swing top bottles (or other container that can seal tightly, such as one of those empty glass fancy-pants sparkling water bottles (the kind with a metal cap). The grains and fruit will be left in the strainer. Remove the fruit pieces from the strainer by hand and add to the liquid. Do not throw away the grains!
Transfer to Bottles for Secondary Fermentation
  1. Close the container(s) and let ferment 2 to 10 more days at room temperature. BE CAREFUL WHEN OPENING: Contents will build up pressure. Usually I let it continue to ferment at room temp one or even 2 weeks, and consume it directly from the fermenting bottle.
  2. Or you can move to refrigerator when you like the taste. Serve chilled.
Care and Feeding of WK Grains
  1. The grains you strained out from the primary fermentation will probably have multiplied. Add the grains to a fresh solution of sugar water by dissolving 1 Tablespoon/15 ml sugar to 1 cup/ 250ml of water. Store in the refrigerator for up to a few weeks.
Recipe by Fermenters Club at https://fermentersclub.com/boozy-water-kefir/