Is anybody out there making water kefir anymore? I searched and couldn't find the subject but I think it's related to fungus. I love making it and I thought I would give this suggestion to anyone already making it. The kefir grains thrive on minerals so when I'm brewing it, no matter what flavor, I add an inch or two of dried seaweed (kombu). It doesn't affect the flavor and I'm sure it adds a lot of valuable minerals and vitamins to an already wonderful probiotic drink.