This is a good recipe to start with, and I suggest you follow it until your grains start to grow, which they will do very quickly if done properly without any breaks. When they start to multiply you can start to experiment with other recipes and have several on the go. And then you will always have some extra grains in case you accidentally kill some of them.
When you make sugar water kefir, it helps to add some fruit to it. It will ferment better, and will take on the flavour you put in the water. In this recipe I use lemon, but you can choose other fruits.
I often like to add molasses, about 5 ml/1 tsp, for its mineral content, and to use coconut sugar; this makes a darker-looking kefir, as pictured. I sometimes also add a little sea salt or bicarbonate of soda.