1) I have seen many people say their kefir grains grow and multip’y over time. why arent mine doing it

2) I came across double fermentation process. Once in warm temp. Then in fridge for second day with a slice of orange or lemon inside to make it taste good and creamy. Is it any good?

3) I am still experimenting with the fermentation times and milk quantities. Still not sure whats best.

4) should the jar be closed shut or just covered by filter paper? I saw in some videos people close them with lids but when i did that, this morning the lid of the bottle had blown up (i closed it tight) and all the milk has turned into like 90% whey. Whats happening ? Did I overferment? Is it still good?

5) FOR THE LOVE OF GOD, HOW DO I MAKE IT TASTE GREAT without adding too many extra ingredients ????

Thanks to anybody who answers