2 tbsp active water kefir grains
1⁄8 cup unrefined cane sugar
1⁄8 cup cane sugar
(or 1/4 cup total of our raw sugar blend)
1 quart of water
Dissolve both sugars in a small amount of hot water in a glass quart jar. Fill the rest of the jar with cold water to temper your brew (water temperatures above 100°F will destroy the cultures). Add the water kefir grains. Cover with a loose lid or muslin cloth (a finely woven cheese cloth) and secure with a rubber band. Let ferment in a warm spot (out of direct sunlight) for 2 days. Place a small strainer over another clean jar. Strain the kefir water into the jar, catching the grains in the strainer. Then, repeat the brewing process by transferring the grains to a new batch of tempered sugar-water at the same ratio of 1/4 cup total sugar to 1 quart of water.
Unrefined cane sugar (like demerara, rapadura, turbinado or sucanat) means the molasses is still intact. Molasses has important trace minerals that help sustain & proliferate the kefir cultures.
If using tap water, it should be filtered or dechlorinated. (To dechlorinate, bring tap water to a boil for 20 minutes, then cool.) Water sources with higher mineral content like spring or well water are favorable and do not require filtering.
To take a break from making water kefir, transfer the grains into a fresh batch of sugar-water, cover loosely and refrigerate for 3-4 weeks.