The possibility of flavours for the secondary ferment are endless. I experiment with different flavours all the time depending on what fruit I need to use up. If you’re going to use juice, consider using freshly pressed juice as store bought juice inferior in nutrition and usually contains preservatives. I’ve never used just juice as I prefer a milder fruit flavour from fruit pieces with a splash of lemon juice. Fresh citrus juice is easy to add as it doesn’t require you to drag out and wash the juicer every night. I do my kefir brewing every night after dinner. I do a dairy batch, primary water and seconday soda water in around 5 minutes, not much effort really for the reward.
Primary Fermented sugar water kefir
Fruit pieces or fresh pressed juice of your choice.
In this picture I used:
- ¼ cup fresh or frozen organic blueberries
- 1 cm organic ginger, skin on, roughly chopped
- Juice of ½ lemon
1, Add fruit/juice to sugar water kefir.
2, Cap bottle tightly. The capping of the bottle creates the Fizz factor. You don’t have to cap if you prefer still.
3, Cover with a dark cloth or leave in a cupboard out of direct sunlight for 12-72 hrs depending on the weather.
12-72 hours later place in the fridge to chill before serving or pour over ice immediately.
Refer here for Water Kefir FAQ’s
Here is my video on Primary and Secondary Fermentation.