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I became enamored of kombucha a few months ago, my wallet doesn't share the opinion of my mouth, stomach and bowel. I am lucky enough to have a coworker who has been brewing her own for several years, and gave me a scobie and some black tea she really likes to use in conjunction with this particular breed. I've made one batch of lemon-ginger kombucha so far, fermented 10 days instead of the recommended 14. Turned out great! How long do you ferment yours? I thought the 10 day was perfect for me. Still some sweetness, lots of sour, not a touch of the vinegary-ness that overwhelms some brews. Kombucha beer is still a no-go for me oddly. I like sour beer, but I don't wanna get drunk on vinegar.