Fig Water Kefir

This one is my favorite so far. But since I am new to this I think that it might be the ratio of grains to water that is helping. They have grown enough to split, but I reserved enough in the main batch to make a good water kefir and two secondary meh and bad batches.

This is 'sprightly', not necessarily fizzy and has the mild ginger bite of REAL gingerale.

Fig Water Kefir
6 c filtered/spring water
1/2 c raw sugar
1 t black strap molasses
1 1/2" grated fresh organic ginger root
1/2 lemon, organic and washed
1 dry organic fig
2/3 to 1 c water kefir grains
1/4 t aluminum free baking powder (oops I used baking soda)
1/2" square piece of eggshell from a boiled egg

I boil the water to dissolve the sugar and then add everything but the kefir grains, and put the mixture in the fridge for a few hours to cool. Add grains let sit 2-3 days in sealed glass container-- only fill 2/3 of container. Strain to separate liquids from solids. Put liquid in sealed glass container, filled 2/3, and let sit 1-2 days at room temperature. Then keep in refrigerator, serve cold. Keep kefir grains, removing and tossing all other solids(fig, lemon, ginger, eggshell), and repeat.