The one drawback I see to starting a water kefir project is the cost of the kefir grains. (Around $25.) Now that I've made some water kefir, I have to say that it tastes very similar to the ginger bug fermented drinks. Ginger bug ferments use the very same process, except they are started with some grated, fresh ginger, sugar and water, instead of kefir grains, sugar and water. Fresh ginger way less expensive and far more available than buying water kefir grains. They may even have exactly the same result as the ginger. I'd like to know exactly what species of yeasts are produced when making each of the products. They may be the same thing. Curious minds want to know.