This interests me. I have never had it (should probably buy a commercial bottle to try) but I need to up my fermented foods. This seems like a reasonable and sensible way to do it. However,
1. thats a lot of sugar to make it, although I understand it goes from sweet to sour. I am watching my carbs so there is a concern there.
2. It seems like a lot of work (I admit I am lazy).
3. What is the climate like where you live and make it, I live in a fairly humid environment and am concerned about mold since it seems you let it ferment at room temp?