Since water kefir grains multiply when healthy, wait until you have spare grains and feed your main grains as usual but feed the expendable grains dextrose. To be sure, you'd need to brew with both sets of grains/fuel for at least 2 weeks.
If the grains in dextrose stop multiplying or the flavor of the water kefir from the dextrose changes in a way that doesn't feel "right" I'd discard the grains and kefir.
I can't remember where but I think I read on one of the fermentation forums that using dextrose can result in slime or a "white thing that looks like a kombucha mother" growing.
From my reading, the amount of fructose in a glass of water kefir is really pretty small.
UPDATE: The following is on a kombucha-related site but seems relevant:
"Glucose / Dextrose (corn syrup). All Glucose will produce almost all gluconic acids with very little acetic acid. Reduces the activity of the yeasts (Crabtree affect/ yeasts over-eat) and helps balance a kombucha ferment from an over yeasty or foul taste. Also takes longer to brew, usually 8-14 instead of 6-8) and does not produce as thick creamy smooth mushroom. Use 25-40% more Dextrose than you would use white sugar to produces a much sweeter (less bitter taste) brew with reduced overall sugar. A combination of sugars seems to work best. Use 2 oz (60 cc) dextrose with 6 oz (180 cc) of organic sugar. Total of one cup of sugar per 3 quarts (3 liters) of water. Leaves little if any taste behind and is more completely fermented."