Ginger Ale Water Kefir Recipe

A citrus-y irresistible refreshing flavor

Ginger Ale Water Kefir

Ginger Ale has an enjoyable flavor that is almost recognizable to any tastebuds. The tart fiery flavor of ginger, paired with the citrusy lemon flavor creates the perfect flavor profile for any drink. 

We’ve found that letting the citrus rinds sit in any liquid for longer than a couple of hours adds a very bitter taste to your drink. Since our water kefir will go through a secondary fermentation process for about 1-3 days, it’s best to use citrus juice rather than slices to avoid the bitter taste altogether. When serving this drink, add a fresh slice of lemon or ginger root to each glass and get the full effect. 



It’s important to note that brewing homemade water kefir is almost always a two-step fermentation process. Brewing water kefir is only a one-step process for those who prefer unflavored and mostly flat water kefir. Otherwise, the steps consist of a primary fermentation and secondary fermentation.

  1. Primary Fermentation: The primary fermentation is the first step of the water kefir brewing process. This is where your water kefir grains transform regular sugar water into the tart and slightly sweet water kefir we love. At the end of this stage, you will have finished water kefir, but it will be flat and, depending on the source of sugar used, unflavored.
  2. Secondary Fermentation: The secondary fermentation is the step where you bottle, carbonate, and flavor your water kefir by the addition of sugar and flavors. This step is essentially adding a bit of sugar/flavor to each airtight bottle and letting it ferment a little longer, allowing the yeast to carbonate the beverage in an airtight environment naturally.

Since this recipe is for the secondary fermentation, to make this recipe, you will need to have water kefir that has finished the primary fermentation and is ready to bottle.

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  • Water Kefir: You need water kefir that has completed primary fermentation and is ready to bottle and flavor.
  • Ginger: You can use fresh or candied ginger. Using candied ginger will result in a fizzy and flavorful kefir. 
  • Lemon Juice: We’ve found that letting the citrus rinds sit in any liquid for longer than a couple of hours adds a very bitter taste to your drink. It’s best to use citrus juice rather than slices to avoid the bitter taste altogether.
  • Honey: The more honey you add the sweeter your drink will turn out.


This recipe makes one 16 fluid ounce bottle. Before beginning this recipe, you will want to:

  1. Reserve your grains from your completed primary fermentation and set them aside. You will use these grains as your starter for your next batch of water kefir.
  2. With your water kefir grains placed aside, you will have all the finished water kefir separated and ready to bottle. These bottles are the most popular as they are considered the best bottles for water kefir secondary fermentation, but any other airtight bottles made for carbonation will work.


Ginger Ale Water Kefir Recipe

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Recipe by Fermentaholics Course: Water Kefir Recipe, Water Kefir, Ginger Ale Water Kefir, Ginger AleCuisine: Water KefirDifficulty: Easy

16 FL Oz Bottles



Prep time



Second Fermentation

1-3 Days

This ginger ale water kefir recipe is for one 16 fluid-ounce bottle. For a quart batch, make two bottles. To scale this recipe to a quart batch, multiply the ingredients by two or toggle the serving size up to two above. Before bottling your water kefir, remove the water kefir grains and reserve them for your next batch.


  • 16 Oz Water Kefir from a completed primary fermentation

  • 2-3 Pieces Candied Ginger

  • 1 TBSP Ginger (Substitute for Candied Ginger)

  • 1/2 TBSP Lemon Juice (About Half of a Lemon)

  • 1 TSP Honey

  • 1 16 Oz Water Kefir Bottle(s)

  • Funnel

  • Measuring Spoons


  • Add candied ginger to a clean, empty bottle.
  • Using a funnel, fill bottle with juice from lemon.
  • Add honey to the bottle.
  • Using a funnel, slowly pour Water Kefir into the bottles, ensuring there is about one inch of headspace left from the top of each bottle. The Water Kefir may foam up as you pour so be sure to pour carefully.
  • Keep bottles at room temperature for 2-10 days; it will carbonate faster at higher temperatures and slower when cold.
  • Burp the bottles as necessary to release excess pressure. This is done by removing the cap to allow built-up pressure to escape then placing the cap back on.
  • Chill in the refrigerator once you’re happy with the carbonation levels. Based on preference, you can serve as is or strain before drinking.


  • First-time brewers may find it helpful to substitute a glass bottle for a plastic bottle of equal size. Fill the plastic bottle as directed above, leaving 1-2 inches of empty headspace at the top. This plastic bottle will now be used as a pressure gauge. Once this bottle becomes rock solid, you will know the remaining are ready. This method can help prevent bottle bombs.

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