I have embarked upon a water kefir experiment in 2012. So far, I've been following the instructions that came with my live grains from eBay- hard water, 1/3 c sugar, a bit of molasses. The grains are reproducing quite well, doubling every four days or so, enough that I'm already freezing extras in week two. I'd like advice on two aspects:
Carbonation There are bubbles in the fermenting pitcher, but after being in the fridge pitcher, it comes out like flat club soda- a bit of bubble, but nothing to write home about. What's the trick to soda-like bubbles?
Flavors The molasses brew gives a gluten-free beer taste that's not all that bad, really (particularly if I could get some bubbles going...) However, I'd like some tried and true flavor combos that you enjoy. Is it better to use dried fruit? Juice? And when do you add the flavors? If it helps, I like it almost vinegary sour so the sugar content is minimal.