At times it is good - but at times it is also bad to be quite self-critical. See water-kefir - despite the people who promote this beverage and say, that it is delicious, I had pretty mixed results. When following the mantra of so many people online (using raw sugar or at least less refined sugars plus some dehydrated fruits, the drink taste IMHO just plain awful (as well as become more awful with fermenting longer). I found a workaround with Darcy O'Neal's "spring water minerals" - suddenly the tibicos culture is multiplying and very happy even with plain white sugar - and the ferment taste light and nice. However the second ferment is very unpredictable: The time of the fermentation (even in the fridge) changes dramatically the taste. It ranges from slightly funky (which is great) to awful and kinda off. The fermented fruit also makes a huge difference: cantaloup melon tasted very natural like a natural melon gatorade, similar to kiwi. Watermelon tas...