Welcome back! If you're new, check out Water Kefir: Part 1 before continuing here.
At this point, you should have plain, finished water kefir with the grains strained out and possibly working on a new batch of kefir. You can either drink the plain water kefir just as it is, or you can flavor it during a second ferment.
The flavor possibilites are literally endless when it comes to water kefir. The most popular flavors include fresh fruit, dried fruit, or fruit juice. For my first batch, I made Cherry Vanilla Kefir. For a half-gallon of water kefir, I added one tablespoon of vanilla extract and 20 dried cherries.
Ferment at room temperature for 1 to 7 days. If you are using fresh fruit, you need to take the fruit out and replace it every day. Dried fruit and fruit juice can be kept in for as long as you want it to ferment. I usually let my second ferments go for another 3 days.
Be aware that when you open your ferment, it may be very fizzy, just like soda! And like soda, once it is open, it will go "flat" after a while. For this reason, some people like to do their second ferments in individual serving containers; after they have fermented at room temperature they are moved to the refrigerator. When the containers are opened to drink, they have that fizz, as well as the dried fruit or whatever was used in it. I just do my second ferment in one large container (2L Fido jar), strain the dried fruit out after 3 days, and store in mason jars in the fridge. I do lose the fizz, which is not a big deal to me. I'm just going for good flavor!
use 1/2 cup fruit juice to 1/2 gallon of water kefir
use 1/4 cup dried fruit to 1/2 gallon of water kefir
use 1/2 lemon and/or 1 small lime to 1/2 gallon of water kefir to make lemonade/limeade
use 1 part herbal tea (cooled) to 1 part water kefir to make an herbal infusion
These are just a few ideas and can be adjusted to suit your tastes. Don't be afraid to experiment to find flavors and combinations that you and your family love!
Printable: Water Kefir, 2nd Ferment