Water kefir - vigorous bubbles 

Yes, the dried fruit gives extra sugar to the bacteria and flavors i too. If it's your first time, it might take a week I think, but I'm not sure. The room temperature should be around 20-25° C higher and it will go too fast, lower might take longer. Hope that helps

@@JanDeBondt thanks a lot i think temp is delaying fermentation.. here is 10 degree ..

@@vikasbharti2017 yes, 10 is pretty low :) you could wrap the jar in a blanket, perhaps

@@JanDeBondt yup i covered it .. one doubt.. do u ferment it with lid on or airtight?

@@vikasbharti2017 both should be ok, I think. It's been a while now. But it shouldn't be airtight, as there's a huge buildup op co2 once it's going strong. Loosely should be fine, so that no dust enters. Especially when starting out

luanna lovell did you just start? It takes me a batch or two before I get them going like this

@@JanDeBondt they were active to start with, but I added some eggshell and salt for the minerals and they went yeasty. So I put the grains through a rehabilitation process, and they seemed alive but they are really inactive. Im wondering if chlorine in the water is suppressing them. But I leave the water for a day before the grains go in. Im baffled lol. What ingredients and ratio do you do for yours?

@@luannalovell don't eggshell...