This is really interesting info, I don't seem to get anything but fizzy kefir water!

My recipe is for each tablespoon of grains, I add a tablespoon of sugar (I use raw organic and some raw cane sugar) and a cup of spring water. Then the additives, slice of organic lemon or lime, half a dozen organic sultanas, splash of bicarb, half a teaspoon of unsulphured blackstrap molasses and some organic eggshell. I usually make up 10 cups worth of water at a time. Stir wall, pop the lid on and I like to throw a teatowel over it, to keep excessive light out.

I leave this for 3 days. I strain my brew, always have at least double the amount of kefir grains (they obviously like this mix), then bottle my water and add a couple of tablespoons of organic pure juice.

I tried those bottles with the clip down lids. I'd release the pressure a few times a day, but it didn't prevent one of them exploding in my kitchen, spraying glass and kefir everywhere!

So I went to a home brew shop and bought plastic bottles with screw caps. If the pressure gets too much, all they will do is split and drip, not explode, too dangerous.

After 2 days of sitting on my bench, the bottles are ready for the fridge, where the fermentation process stops.

I can tell you, as soon as I unscrew the cap and pour it into my glass, its just as fizzy and refreshing as any soft drink!!

Cass

I second the air-tight bottles - that's the key to keeping your carbonation. You can generally find used Grolsch beer bottles around pretty cheaply because a lot of the home brewers prefer them. Those are the old-fashioned kind with an attached cap held on by wire (sorry, can't do the linky thing because I'm at work).

And pay attention to what Nance said about opening v-e-r-r-r-r-y carefully and "burping" them - best over the sink actually. You'll only do it carelessly once ...

In my "fresh" brew, in addition to 1 tbsp rapadura sugar per cup of water (non-chlorinated) I add a wedge of lemon, some raisins and a fig--everything but the lemon is organic and the lemon is thoroughly scrubbed. I also add small pinches of baking soda and bone meal and a few grains of Real Salt.

In the second brewing I mix about 50% fresh water kefir with 50% fruit juice. The fizziest I've made comes from pineapple juice--again organic. When I pour, I have an entire glass of foam that settles to 1/4 beverage and 3/4 foam. I've been known to use a spoon with that. :-))

Most of my other flavors, such as black cherry/blueberry, have about a 25% head of foam and 75% beverage profile. For the second brew, I use airtight-seal bottles. They stay on the counter for 24 hours and then spend 2 days in the fridge. Because of the fizziness, I "burp" the bottles before placing them in the fridge and I'm very careful to push down when opening the cold ones--you have to let the extra pressure out very carefully before removing the stopper.

Hope that gives you points for comparison. Based on what you described, I'm thinking you either aren't allowing enough counter time for the second brew or aren't adding new fuel (sugar or juice) or aren't using airtight bottles.

You definitely need to do a second fermentation in a sealed container if you want carbonation. A small amount of sugar (for no added flavor) or fruit juice would do the trick.

For flavor, I do a second ferment for both my water kefir and my kombucha in separate bottles, i.e. away from the mother culture, once it's as sour as I like. Usually I'll just add a slice of fresh ginger root, sometimes a fig, but honestly, I don't like them heavily flavored.

Mine do come out bubbly, but it's nothing like what you'll see in actual sodas. I don't keep mine in the fridge, just in pretty sealed bottles on the counter. I tend to lose the carbonation effect when I refridgerate.

Nance and a few other fermenters here may have some more tips.