1. **Activate Grains (First Batch):** In a clean quart-sized jar, dissolve 1 tablespoon of organic cane sugar in 1 cup of warm non-chlorinated water. Ensure water is not hot, as it can kill the grains. Add the dehydrated water kefir grains, lemon slices, and dried fruit (if using). Cover the jar with a breathable cloth and secure with a rubber band. Leave to ferment at room temperature (68-75°F / 20-24°C) for 24-48 hours. The grains should begin to rehydrate and show activity (small bubbles). 2. **First Fermentation (Making the Drink):** After activation, or for subsequent batches with active grains, gently strain the grains from the liquid. Discard the fruit and lemon from the activation batch. In a clean quart-sized jar or larger, dissolve 1/4 cup organic cane sugar in 3-4 cups of non-chlorinated water. Add the active water kefir grains. You can also add a fresh lemon slice and a few dried fruits if desired (these are optional but can provide minerals). 3. **Ferment:** Cover the jar with a breathable cloth and secure with a rubber band. Place in a spot away from direct sunlight at room temperature for 24-48 hours. The longer it ferments, the less sweet and more tangy it will become. You should see small bubbles forming. 4. **Harvest:** Once fermented to your liking, remove any added fruit/lemon. Gently strain the water kefir liquid into a clean bottle, separating the grains. The grains can be used immediately for a new batch or stored. 5. **Second Fermentation (Flavoring & Carbonation - Optional):** For a fizzier, flavored drink, add 1/4 cup fruit juice (e.g., apple, berry, ginger juice) or a few pieces of fresh fruit (e.g., berries, ginger slices) to your strained water kefir liquid in a sealed bottle. Leave at room temperature for another 12-24 hours. Be sure to burp the bottle occasionally to release excess gas and prevent explosions. 6. **Enjoy & Store:** Refrigerate your finished water kefir to halt fermentation. It's best consumed within 5-7 days. Your grains are now ready for another batch!