I'm doing well now with 36 + hours of fermenting with the crystals. I also am being sure to leave in the fermenting jug, a cup of kefir water and all the sediment from the prior batch as a starter.

Thanks for that tip from H.F.!

I think in part, the sudden temperature drop shocked the crystals on the first batch much like a stint in the fridge would do.

So basically, after approx. 36 hours, I drain off five cups of kefir water into my storage bottles (to leave for further carbonating on the countertop). That leaves me with the one cup of kefir water still in the jug with the crystals.

To this I add 5 cups of sugar water (1 tbsp/cup), a lemon wedge and some sultanas, my perpetual piece of peeled ginger root and a bit of eggshell. And thus starts a new batch.

I also find it helpful to leave a 1/4 cup of the kefir water and any sediment in the storage bottles as a further kick-start for the countertop carbonation process.