Alright been brewing Kombucha for a while. It's great stuff. Decided to get into water fefir aka Japanese water crystals aka tibicos aka tibi.
My first batch was to just rehydrate the grains and get them awake again. I used ginger, raisins, lemon in spring water with sugar.
I have to say after the 3-4 day wake up wait, the drink is very refreshing. Loaded with probiotics.
I will be making a ginger root beer using these crystals soon as well as a coconut kefir drink. There's really a ton of things you can add to water kefir while it does it's stuff (unlike kombucha where I add stuff AFTER the scoby is out of the container).
Anyway, if anyone is lookin to increase their probiotic consumption and wants to use different fruits to make a good flavored drink they should check this out. The grains reproduce so after you get a little you can reproduce them like Kombucha.
Here are some of the strains known in water kefir:
Lactobacillus brevis, Lactobacillus casei rhamnosus , Lactobacillus alactosus, Lactobacillus casei casei, Lactobacillus pseudoplantarum, Lactobacillus plantarum, Streptococcus lactis, Streptococcus cremeris, Leuconostoc mesenteroide, Saccharomyces florentinus, Saccharomyces pretoriensis, Kloeckera apiculata, Candida lambica, Candida valida and possibly others. Lactobacillus brevis has been identified as the species responsible for the production of the polysaccharide matrix that forms the grains