Milk kefir fermentation

A question about my second fermentation of milk kefir. I added a medjol date to the kefir and put it into the fridge. Over the next two days the kefir separated and the date disappeared - I guess it was consumed by the bacteria. I've also noticed that the curds that have risen to the top are very active, bubbling/frothy. Taste is ok - fairly sour. Has it over fermented? I added the date to see if it would flavour the kefir but think the Sugar super-charged the fermentation. I prefer my kefir a bit creamier and less sour. Apart from not using dates, any suggestions or thoughts on what happened? Tweet