The milk kefir grains seemed to pick up over the last week. I have been doing a cup of milk with a 24 hour ferment, but the result has had a bit of a bitter/chemical taste to it. A couple of days ago I switched to a plastic lid instead of the coffee filter. Instant improvement. Still no fizz.
Right now I am trying about 10 ounces of milk, 24 hour ferment, then strain and add a teaspoon of brown sugar and a 1/2 cup of yogurt. Cap and refrigerate another 24 hours. Nice flavor, not tangy or fizzy. Not as tangy as my greek yogurt, but nice and creamy.
Water kefir: 2 tablespoons of sugar, 2 cups of fridge filtered water, 5-7 dried cranberries, 1/4 cup grains, a couple of drops of concentrace minerals and a flick of pink salt, ferment two days. Strain and add to a bottle with 1 cup grape juice, 1 tablespoon brown sugar, cap tightly and ferment another 2 days on the counter. Strain and ferment in the fridge. The results have been mixed. I put the grains into the fridge for a week because I was getting too much.
I use the water kefir with some carrot juice and a bit of sweetened Lifeway peach flavored kefir, or some berry juice and a dollop of yogurt.