Unlike milk kefir, non-dairy kefir will always separate. Why? Because of the water ratio in all nut and seed milks, the water will separate from the meaty part of the milk. This will happen if you make kefir with homemade or store-bought milks. So don’t worry about your non-dairy kefir separating – this is, in fact, normal 🙂
When second fermenting your water kefir, you should never go longer than two days, even if you don’t have any fizz – unless your house is absolutely frigid. If you go longer than two days, it will be much too bubbly (much more than kombucha) and it will begin to get an “off” taste. Water kefir is best consumed within a week of making it; otherwise, it has a tendency to over ferment.