Last week we kicked off the water kefir journey with the rehydration and activation of the water kefir grains. I had thought the next logical step would be to start making the water kefir, but a few things came to mind first. Namely, there is one question that comes up a lot in the beginning of rehydrating and activating the grains. Also, it is crucial to know what ratio of grains to sugar water you should be using. If you stretch your water kefir grains too thin you might end up stressing them and damaging them, and so we want to make sure we’re caring for them properly. So, lets get to it.