I tried the maple syrup kefir yesterday. It tasted OK, but the texture.. let's just say I don't expect something called water to HAVE texture!

For this next batch, I switched back to the Zulka sugar, which is unbleached cane sugar, and also added some peeled ginger root slices. I wrapped in a towel and put in the unheated oven with the light on, just like I did the maple syrup stuff. After about 18 hours I didn't have any bubbles so I added about 1/2 tsp. molasses. That seemed to do the trick, as several hours later I started seeing bubbles. Since I'm roasting pumpkins (to freeze for pie filling) the kefir had to go back in the cabinet, but at least NOW I know it's working.

But BLECH... that texture! I emailed a fellow kefir forum member and asked if her water kefir gets thick and she assured me not at all. At this point, I'm going to assume it was the maple syrup. If this next batch does the same thing, I'll rinse the grains and refrigerate for a couple days then try again with sugar and molasses, or maybe the hunk of jaggery (an unprocessed sugar) I have in the fridge.