How to Make Grape Kefir Soda

I’ve been having a lot of fun in the kitchen making our own soda lately and we’ve been loving the results. I’ll fill you in today on my less than scientific way to make really fizzy grape kefir soda.

What you need:

  • 1 cup grape juice (preferably organic)(I used some apple/grape juice I made last fall)
  • 2¾ cups water kefir
  • mason jar and 2 part canning lid
  • 1 Tbsp organic sugar

How to make it:

Once your water kefir has gone through at least a 24 hour ferment, pour 2¾ cups water kefir into a clean mason jar.

Add one cup grape juice, leaving about 1 inch headspace.

Place the 2 part lid on and close fairly tightly, but not crazy tight.

Now here’s where we get to the not so scientific part.

You know that extra Tablespoon of sugar in the ingredient list? You’re going to add some to the kefir everyday. If it’s warm out, add it 1 tsp at a time, if it’s cooler out, add it 1/2 teaspoon at a time.

You’ll know when it’s done when it bubbles up and almost over the top when you add the sugar!!

How to Make Grape Kefir Soda
Author: 
Recipe type: Fermented, Cultured, and Living Foods
 

Ingredients
  • 1 cup grape juice (preferably organic)(I used some apple/grape juice I made last fall)
  • 2¾ cups water kefir
  • mason jar and 2 part canning lid
  • 1 Tbsp organic sugar

Instructions
  1. Once your water kefir has gone through at least a 24 hour ferment, pour 2¾ cups water kefir into a clean mason jar.
  2. Add one cup grape juice, leaving about 1 inch headspace.
  3. Place the 2 part lid on and close fairly tightly, but not crazy tight.
  4. You know that extra Tablespoon of sugar in the ingredient list? You’re going to add some to the kefir everyday. If it’s warm out, add it 1 tsp at a time, if it’s cooler out, add it ½ teaspoon at a time.
  5. You’ll know when it’s done when it bubbles up and almost over the top when you add the sugar!!

grape kefir1

This post is linked to: Lacto Fermentation Blog Carnival



Donielle Baker

Donielle Baker

owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness
Donielle is an author, amateur herbalist, lover of real food, and an advocate for natural health. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health, so much so that she is currently taking courses to become a master herbalist. Her personal background includes both infertility and miscarriage and she began this blog in order to share all of the information she found helpful in her journey to healing.
Donielle Baker
Donielle Baker
Donielle Baker
Many of the links on this site are affiliate links, which mean that the owner of the site may earn a small commission from your purchase through the company. We will not recommend a company that we do not purchase from ourselves and we thank you for your support. No contributor or author on this site is a medical doctor and the statements made here have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease. This notice is required by the Federal Food, Drug and Cosmetic Act. Read our privacy policy and full disclosure here.

Comments

  1. I’ve mixed my water kefir with grape juice before but I normally just put it right in the fridge/drink it. That tastes okay but I’ve never gotten much carbonation like I’ve wanted, I’ll have to try this!

    Alas, I killed my water kefir grains, well, morning sickness killed them but I’ve been meaning to buy more. We miss it around here. Now that we are used to water kefir, regular juice just seems boring and too sweet.

  2. I have been making this stuff for about a week now and have found that I do not need additional sugar. I just add juice to a kombucha (storebought) bottle with the water kefir and cap it tight. Put it in a warm place and after a couple of days you have bubbly goodness.

  3. Barbara Grant says:

    Sometimes I put a quart of grape juice in a mason jar, add some water kefir grains, and let it sit for 2 days. I like the taste. I throw out the purple grains, as I am always making plain kefir soda and usually have extras.

  4. I’ve got a scoby growing now but I’m anxious to try making some kefir. I’ve had some goat’s milk strawberry kefir – it tasted like thin yogurt – and I want to try the other types like water, soda, and milk! My husband is a root beer man, is there such a thing as root beer kefir?

  5. Hey Donielle,

    I was wondering where you got your water kefir grains. I would like to start making water kefir since you make it sound so good and I don’t know of a reliable place to get grains. Do you have any recommendations?

    Thanks!

  6. Yummy! I actually gave a rather gutteral laugh and said, “Nice….” out loud to myself when I saw it would bubble up and over the top! :-) I’m trying this out.

  7. I am a bit confused…. I want to make this, but a quart mason jar doesn’t fit 2 3/4 keifer + 1 cup juice… but yet a half gallon seems too big, especially if you have one inch space…. What size jar are you using? Also, is it finger tight on the lid, not wanting an air tight seal? I have some organic blueberry pomegranate juice that would be perfect for my new kefir grains..

  8. Pam and Morris says:

    My wife makes water kefir and thought of trying some grains in apple juice. We loved it!
    Then she decided to try using grape juice to see if she could make some of the old Nehi grape soda.
    She used about a teaspoonful of grains in a pint of grape juice.
    When checking it on the third day we were both surprised to discover that a very healthy scoby had formed on top. Having made kombucha often we recognized it immediately for what it was but neither of us had even a suspicion that this would happen!
    I braved tasting a sip and it was just delightful but we are wondering if this is normal. Hence, searching the net we found this blog. Have any of you ever experienced this?
    She is making a new batch using both the scoby mother as well as the kefir grains. Hope it turns out and it will be interesting to see how the mother grows. The kefir grains seem to not grow any to me but I suspect the mother will continue to grow more. Both are full of probiotics so we may find ourselves making grape kombucha before this is done! Any experience with any of this would be welcome.

    • @Pam and Morris, I’ve had this happen as well, though I’m unsure of the probiotic and bacteria counts as compared to the actual grains. I find this happens more often when I allow it to ferment to long – usually I just toss it. :-)

Comment Policy:Thank you for taking the moment to leave your thoughts. Please remember to be respectful and nice even if offering a different opinion. We're all here to learn. NFW has the right to delete any comments that are rude or contain offensive language. Also? Please use your REAL email address (it will not be published, but you will be notified of replies).

Join our community and leave a comment

*

Rate this recipe:  

X

Forgot Password?

Join Us

Password Reset
Please enter your e-mail address. You will receive a new password via e-mail.