I'm still loving my water kefir soda!
For awhile I started to get overwhelmed with feeding it and bottling it everyday (even though it only takes about 10 minutes), so prior to VBS and a week of being out-of-town I fed it and stuck it in the fridge. The directions that came with my water kefir grains say that you can use 3-4 tbsp of grains to culture 1-3 quarts of sugar water. I washed out an old gallon glass pickle jar and decided to try making bigger batches, less often.
It's working! When I got my kefir grains out of the fridge I drained of the liquid and put it in fresh sugar water in my gallon jar. I used 3/4 cup sucanat and 9-12 cups of water (I just pour water in to a line I drew on the jar). After letting it sit two days (with a quart jar I only let it sit one day, but it seems to be taking longer to work through this much liquid) I bottled it up with a little grape juice and let it sit 18 more hours on the counter. Delish! I'm getting 4-5 full bottles every other day and when I run out of bottles (I have a dozen) I'll just stick the grains back in the fridge until I need to start again.
Just thought this might be helpful for any of you trying to manage your water kefir. Let me know if this is unclear.