Complete reference for primary ferment, flavoring, water, and grain care.
Primary Ferment
| Parameter | Guideline |
|---|---|
| Water | 1 quart (4 cups) non-chlorinated water per batch |
| Sugar | 1/4 cup organic cane sugar per quart (ratio: ~1 tbsp sugar per cup of water) |
| Grains | 3-4 tablespoons per quart to start |
| Dried fruit | 1-2 dried figs (or substitute) per quart, unsulphured only |
| Lemon | 1 small slice per quart |
| Duration | 24-48 hours at room temperature (68-78°F ideal) |
| Cover | Cloth or coffee filter secured with a rubber band (not sealed) |
| Done when | Mildly sweet, not syrupy; small bubbles visible |
Scaling up
As grains multiply, scale proportionally. 6 cups water with ~1/3 cup sugar for a larger grain count. Too much water relative to grains equals slow and sweet. Too little equals sour and stressed culture.
Secondary Ferment (Flavoring and Carbonation)
Strain out grains first. Grains never go into the second ferment. Seal in flip-top (Grolsch-style) bottles.
| Parameter | Guideline |
|---|---|
| Duration | 24-48 hours sealed at room temperature |
| Burping | Crack seal once daily to release excess pressure |
| Electrolytes | Add salt at this stage, not the primary ferment. 1/8 tsp sea salt or pink Himalayan per quart. Optional: a couple tbsp coconut water for potassium and magnesium. |
| When done | Strain fruit chunks, refrigerate, serve cold |
Flavor Recipes (Per Quart)
| Flavor | Ingredients | Notes |
|---|---|---|
| Green Tea Peach | 8 oz strong brewed green tea (cooled) + 1/2 diced ripe peach or 2-3 tbsp peach puree | Green tea tannins can slow carbonation; lean toward full 48 hrs. Frozen peach works fine. Optional: 1 tsp raw honey or splash of peach juice for more punch. |
| Lime | Juice of 1 lime + a few strips of zest | More acidic; may carbonate faster. Check at 24 hrs. Pairs well with 1-2 coin-sized slices of fresh ginger. |
| Ginger Lime | Juice of 1 lime + zest strips + 1-2 slices fresh ginger | Carbonates aggressively. Burp diligently. |
Citrus Rules
| Use | Avoid |
|---|---|
| Juice (freshly squeezed) | Pith (white part), causes bitterness that worsens over time |
| Zest strips (aromatic oils, bright flavor) | Whole citrus with pith intact |
| Citrus Type | Sweetness | Pressure Notes |
|---|---|---|
| Lemon / Lime | Low (mostly acid) | Standard carbonation pace |
| Orange / Tangerine / Blood Orange | High (brings own sugar) | Builds pressure faster; check and burp at 24 hrs |
| Grapefruit | Low-medium | Use half a grapefruit per quart max. Naringin in the juice can turn bitter even without pith. |
Dried Fruit for Primary Ferment
Used in the primary ferment to replenish minerals for the grains. Must be unsulphured (no sulphur dioxide).
| Fruit | Mineral Strength | Notes |
|---|---|---|
| Figs (Turkish) Best | Highest, calcium, magnesium | Gold standard. 1-2 per quart. |
| Dried Apricots | High, potassium, iron | Imparts less flavor than figs; cleaner base for second ferment. |
| Medjool Dates | High | Adds caramel sweetness that carries into second ferment. Works with some flavors, muddies others. |
| Raisins | Lowest of the group | Most commonly recommended online but weakest mineral profile. Fine in a pinch. |
Critical
Always check the ingredient list. It should be just the fruit. Sulphur dioxide (used as a preservative) will harm your grains. Organic and health food store options are the safest bet.
Water Guidelines
| Water Type | Suitability |
|---|---|
| Berkey-filtered | Excellent. Removes chlorine, chloramine, and fluoride (with PF-2 filters). May strip some minerals; the dried fruit in the primary ferment compensates. |
| Carbon-filtered (Brita, fridge) | Good. Removes chlorine and chloramine. |
| Tap, sat out 24 hrs | OK for free chlorine only. Does not remove chloramine. Check your utility’s water report. |
| Spring water | Good but not required. Natural mineral content is a plus. |
| Distilled / RO | Worst choice. Stripped of all minerals. If used, add trace mineral drops or a pinch of mineral salt. |
Grain Storage
| Method | Duration | Process | Revival |
|---|---|---|---|
| Fridge in sugar water | 2-3 weeks per batch of sugar water | Place grains in fresh sugar water (same 1/4 cup per quart ratio), refrigerate. Swap sugar water every 2-3 weeks for longer storage. | Strain, bring to room temp, start a fresh ferment. First batch may take ~72 hrs and may taste off; discard and run a second batch. |
| Dehydrated | Months | Rinse grains, spread on parchment paper, air dry at room temp for 3-5 days until hard and yellowish. Store in sealed bag or jar in fridge. | Rehydrate over ~1 week with several batches of sugar water. Discard all revival batches. |
General Tips
| Topic | Guideline |
|---|---|
| Metal contact | Avoid prolonged metal contact with grains. Use plastic strainers and wooden or plastic spoons. |
| Temperature | 68-78°F is the sweet spot. Cooler temps slow fermentation; warmer speeds it up. |
| Grain growth | Healthy grains multiply within a few weeks. Split and scale up or share extras. |
| Sluggish grains | If grains slow down or stop growing, try adding a few drops of trace mineral drops or a tiny pinch of baking soda to the primary ferment. |
| Starting out | Begin with single quart batches while dialing in your process. |