One of my favorite parts about making kombucha (and all fermented foods) is the experimental aspect. You can try whatever you want and if it doesn’t work, well, better luck next time? Kombucha lends itself especially well to experimentation because you’ve got all those extra SCOBYs to use up.
As I am an Official Experimental Kombucha Making Veteran (not really, but roll with it), I present three kombucha variations that have worked out really well for me. Give it a try!