This can have several causes. Have you taken too little sugar? Are there enough yeasts? Did you close your glass tightly? If your glass is fitted with our fermentation tops, the carbon dioxide can always escape. It only really produces carbonic acid in closed bottles. Second fermentation is very suitable for this. Fill your water kefir into bottles and seal them. After 24 hours, there should already be a lot of fizz on it.
Articles in this section
- Where should I store the finished bottles of water kefir?
- Which water should I use for water kefir?
- There are orange grains between the water kefir crystals. What is it?
- Which bacteria and yeast cultures are contained in water kefir?
- The water kefir tastes like vinegar. What have I done wrong?
- The water kefir becomes thick and slimy. What is wrong with it?
- Can you reuse the fruits from the water kefir batch?
- Can you also use the kombucha jar for water kefir?
- The water kefir crystals grow too quickly. Is that normal?
- Will the water kefir crystals survive the transport to my home?