Once you are comfortable with your grains and if they are multiplying well, split some off for experimentation and let the fun begin! There is no limit to what you can create.
Cultured juice sodas: take your finished water kefir (pictured in step 3) and add about ¾-1 cup of juice. I love using a quality, not-from-concentrate grape juice for this. Cherry would be wonderful as well. It is critical to leave even MORE room at the top because it is going to get VERY fizzy! Do not add the grains back in. Leave it to ferment on the counter for another 12-24 hours. (Sometimes I let it sit for only a few hours.) The longer it goes, the less sweet it will be. Refrigerate when you're happy with how it tastes. This is called a second fermentation.
You can also
add juice straight to your finished water kefir (after straining the grains) without a second ferment. Pop it into the fridge, and enjoy as is. Try the juice of one lemon and a tablespoon of finely grated ginger for a beautiful probiotic lemonade! I've even heard of making cultured mojitos this way, by adding the juice of a lime and muddling some fresh mint.
Dried and/or fresh fruit: It's common to add dried and/or fresh fruit into the batch either before it ferments, or into the finished, strained water kefir. Pineapple, lemon slices and dried unsulphured figs are popular choices. Tepache is a traditional drink of Mexico made with pineapple, brown sugar and cinnamon.
Coconut Water Kefir: follow the instructions using coconut water instead of spring water. You will not need any sugar or molasses. Add the grains right in. The fermentation is MUCH faster. Check it in 6 hours and don't let it go for much longer than 12-15. Some may like the taste, but many will not. It is dry (unsweet) and quite yeasty. But this could be a great option for those avoiding sweeteners.
Cultured Herbal Teas: Steep herbs and/or spices in your spring water and let cool before following the basic recipe.
Rosehip and/or hibiscus is delightful!
Dairy Kefir: Water kefir grains will weaken when used in milk (
milk grains are best), but if you have extra grains and want to experiment just add the grains to milk with no sugar or molasses. Alternatively, you can add an ounce of finished, strained water kefir directly to milk. Check it after 24 hours or so.
Coconut Milk: This is also a fun thing to experiment with although it will weaken the grains over time. Transfer half a can of coconut milk into a glass container and add 2 tablespoons of grains. Taste it after 24 hours and keep it going if it's not tangy enough for you. The coconut milk can thicken during the process, especially after it is refrigerated and could be used to make cultured
coconut whipped cream.