Like blake mentiond the key is to have a tight jar on the second fermentation. Just remember to not fill the container all the way up and to open it at least every 12 hours. Glass will explode. The second fermentation will remove the remaining sugar.
The region and tempature really plays a role on how your kefir turns out. I just use sugar,raisins and room temp spring water and my grains are growing so fast I have extra grains every batch.
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