Are there any members of this community who make their own kombucha tea? I searched the tags and found one entry that linked to a very helpful how-to, but there wasn't a lot of talk about personal experiences making it. Have you run into any problems? Does the quality of the culture degrade much over generations (like brewing yeast does)? If you added fruit (after primary fermentation), do the sugars in the fruit start a secondary fermentation? Any information would be great. . .my brewery is considering making kombucha for sale, and I wanted to try my hand at it at home before making a huge batch.