Wednesday, June 20, 2012

Homemade Kefir D'Uva Champagne

I came upon a really neat website about kefir-making a while back, and I had to share this wonderful recipe for making a home-brewed "champagne" that is suitable to drink with any gourmet dinner!  As stated in the original website, this is an alcoholic beverage and should never be served to children... but, if you and your husband are having a romantic dinner or hosting a dinner party, this drink is sure to please you and your adult guests :)

You will need either spare milk or water kefir grains.  Since my water kefir seems to double after every batch, that's what I have been using!  Neither kind of kefir grain will multiply in a fruit juice kefir, but they will retain the ability to ferment.  The grains will also take on the color of the grape juice and become a lovely shade of purple!  If you only have access to quality white grape juice, this can be substituted successfully.

In addition to the kefir grains, you will need:
a glass mason jar- any size
quality grape juice (preferably fresh-squeezed or organic)

Fill your mason jar about 1/2 way with grape juice, then top it off with water.  Add kefir grains (about 1/4 cup per pint of liquid).  You can see how dark the mixture is in the picture above... and how much it has lightened up after 48 hours in the picture below.

When your "champagne" has finished brewing, strain out the kefir grains and bottle the remaining drink in air-tight glass bottles.  You can stick this directly in the fridge, as it will be plenty bubbly right out of the jar!  As soon as it's chilled, take a sip- delicious!- and I recommend sips, not gulps. :)
Enjoy this probiotic-rich adult beverage with your sweetie and know that you are doing your tummy good!

You can continue using your lovely purple kefir grains for subsequent batches of home-brewed champagne.


  1. Hi, thanks for the above info. How long do you ferment for and do you seal jar whilst fermenting? Thanks again

    1. I ferment for 48 hours (24 hours in hot weather). Since it ferments very quickly, I do not seal while it ferments. This allows the gases to escape and I don't have to worry about exploding bottles! As you can see in the pictures, I just cover the jars with a scrap cloth and secure that with a rubber band. Thanks for commenting!

  2. Thanks. I have been using organic apple juice (not from concentrate) and everyone is convinced it is cider! And yes, I see what you mean about sipping! It does give the warm 'tipple' sensation and I like the fact that it wears off quickly unlike real cider which would stay in your system longer and have no real benefits. Since deciding to give up 'drinking' this nugget of information gave me a little aperitif to look forward to whilst also benefiting my immune system... Result! Thanks again.

    1. That's great! It is nice to know that you are doing something good for your gut, while enjoying a little bubbly ;)