nut milk kefir?

I am not new to fermenting, but new this week to Kefir (water kefir). I started off with three mason jars: one with regular turbinado sugar, one with dissolved agave syrup and one with almond milk. It has been about 36 hours and I have made a few observations and have a few questions. Seems like the regular sugar one did very well as far as the kefir doubling in size and really enjoying the sugar. It is not bubbling much anymore but the water is still too sweet. Do I let it sit another day, or should I strain the kefir and bottle the liquid to carbonate for a while? I also noticed that the kefir did not seem to like the agave. It almost seems like the kefor grains are desintegrating, rather than growing. Anyone have this problem? And the last bottle with almond milk just seems to have turned into sour milk. What should water-kefired almond milk taste like? Thanks much fermie permies!

I've had grains start to disintegrate if I leave then to ferment too long. If I understand correctly, it happens due to a lack of food for the SCOBY. So it seems your SCOBY doesn't consider agave as sugar it can metabolize?

Do a web search for doms kefir. Any question you could possibly have about kefir will be answered there. Just a warning, it will take many hours of reading to get through his site.