1. Dissolve the cane sugar in a small amount of warm filtered water in a clean glass jar. Once dissolved, add the remaining room temperature filtered water to cool the mixture. 2. Add the active water kefir grains to the sugar water in the jar. 3. Cover the jar with a breathable cloth (like a coffee filter or cheesecloth) and secure it with a rubber band. This allows air exchange while keeping contaminants out. 4. Place the jar in a warm spot (ideally 68-75°F or 20-24°C) away from direct sunlight for 24-48 hours. The fermentation time will vary based on temperature and desired tartness. Taste periodically until it reaches your preference. 5. Once fermented, strain the kefir liquid into a clean bottle, separating the water kefir grains. You can store the grains in fresh sugar water in the refrigerator for future use. 6. (Optional Second Fermentation for Fizz & Flavor): For extra carbonation and flavor, pour the strained kefir liquid into flip-top bottles. Add your desired fruit juice, fruit slices, or other flavorings. 7. Seal the bottles tightly and let them sit at room temperature for another 12-24 hours. This creates the natural fizz. Periodically 'burp' the bottles (open and close quickly) to release excess pressure and prevent explosions. 8. Once desired carbonation is achieved, refrigerate the finished kefir soda to slow down further fermentation and enjoy chilled.