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Personally, I'm a big fan of it. Just make sure, if you're considering making it yourself, to give the SCOBY plenty of time to eat up all of the sugars, otherwise you'll be drinking a good amount of carbs.
@Minxxa - You're drinking G.T. Dave's I'm assuming? If so, to duplicate his flavors simple juice a very small amount of your favorite fruits (or ginger, or green veggies, etc.) and mix it in after you finish the brewing process. If you don't have a juicer, use a blender with a little of the kombucha added for liquid. If you don't have either, buy a bottle of 100% juice (make sure it doesn't have anything other than the juice of the fruit you want in it, no apple or pear juice fillers) and put a splash in each cup. Best of luck to you!
@Daemonized - I drink it for the anti-oxidants from the tea and the probiotic flora from the fermentation. I'm sure those could be helpful in many ways, but don't treat it like a cure-all snake oil that some have made it out to be.
It's only as addictive as any other caffeinated drink. That being said, don't down multiple glasses a day or rely on it first thing in the mornings and you'll be fine.
I actually tried the srore bought stuff for the first time last week and I fell in love.
I ordered a SCOBY from Marilyn, the Kefir Lady. I've ordered some kefir grains from her before and she has the best stuff. Her product also comes with a thick brochure with instructions and alternative uses.
Time to make a batch -- depends partly on the temperature in the room. It does its thing faster in the mid-70's than the low-60's. Anywhere from ten days to three weeks, depending on temperature and how far along you like it. At first it doesn't have much tang and is sweeter, kind of too bland, then it gets fizz in it, is a little more acid, and I like it that way. Then it gradually turns to vinegar, which isn't too bad if used in a dressing or sipped very slowly, just a little bit of it.
If you're just beginning, it may take awhile to get the start up to size. The mat fills the top of whatever container it's put into. You want a mat about 1/3 to 1/2 inch thick before starting the next batch. The thicker the mat, the faster the next batch goes, of course.
One doesn't guzzle this stuff -- a wineglass full is about right, once or twice a day. The trouble with bottling it is that people started thinking they should drink as much as if it were soda or iced tea.
P.S. If you want a whole lot, or want it always at just the right "done-ness", then start multiple batches and renew them in rotation. I keep three going. When you renew it with fresh tea, pour the old off into a jar and stick it in the fridge, and drink from that till the new is ready.