Join Date: Apr 2007
Location: Sioux Falls, SD
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Couple of thing can help with improving carbonation:
Using a sugar that includes molassess such as Rapadura or Sucanat instead of white sugar (granted not everyone is fond of the taste of water kefir when it's made with a more unprocessed sugar).
Add juice for flavoring and then bottling it up in a truly air tight bottle. Canning jars and lids don't cut it here (been there done that). You'll likely get a little carbonation but the best thing I've every found are the grolsch-style bottle that you find in beer/wine supply stores (and they look so pretty on the counter!).
Once your juice is bottled, leave it on the counter at room temperature for 1-3 days (or more) then put it in the fridge. Often you'll get better carbonation at room temperature than you will in the fridge.