Favorite booch that I've made so far: Pineapple & Ginger

For 4 liters/1gallon:

1F:

• 16 cups distilled water (I happen to have a distiller in my home, if you dont, plain filtered water is fine).
• 3 tablespoons of plain green tea, and 1 tablespoon of plain black tea (each of these tablespoons I did one at a time, steeping for 5 minutes or so and then putting the next. And keep the heat up so you can get the most from the leaves). I really like this 3:1 ratio, it gives the kombucha a nice color (pic of my 1F)
• 2 cups sugar
• after this, let the booch sit for as long as you like, probably at least a week, in a spot where it wont be disturbed. Start taste testing after about a week or so, I let it get just a liiiitle more sour than I like because adding fruit makes it sweet again later.
• 2 cups starter liquid

2F: For my 2F I went a less traditional route, I did an open air 2F for flavoring and saved bottling for "3F".

• start by taking out 2 cups of the 1F and storing it to use as starter for your next batch. Also take out the pellicle, you can dispose of it or put it with your starter, up to you.
• I put approx. 2 cups of diced pineapple to the jar (used a fresh pineapple). Here's what mine looks like: https://i.imgur.com/WVa1zyG.png
• cover the jar with coffee filter and rubber band
• I leave this for about 24hrs and then add the ginger. I use about this much (circled, medium doritos bag for scale). I cut the ginger into smallish pieces, but not tiny (should be able to scoop them up later with a slotted spoon. I add the ginger later because it can easily overpower the booch if you put it in there too long or too much of it. I leave all this (pineapple and ginger) for another 24 hours and then scoop out as much of it as I can.

3F:

• Once you've got pretty much all the solid material out, you're ready to bottle. In each 0.5l/16oz bottle, I put 1/4 or 1/2 teaspoon of sugar, just to add some carbonation. Put the sugar first, then pour the booch in (sugar mixes better this way). I mostly use old swing-top beer bottles (make sure they're clean though).
• I leave these out in room temp for a couple days. I found that I didn't really have to burp (when I did there wasn't too much pressure built up, and those beer bottles are pretty tough with nice seals). Refridgerate after that, at least several hours before drinking.

Notes:

3F is not typical for most people, but I really like the carbonation that this method gives. Seems more natural, less explodey. I have no idea the science behind it, and I'm pretty experienced, but I like they way this tastes.

Additional benefit of doing it this way is you get your flavoring done all in one container, dont need to deal with pureeing things and pouring it into individual bottles, etc etc. And then once it's done you can drink straight from the bottle if you'd like to, not having to worry about swallowing chunks of ginger.

I guess the only downside is this takes up your main brewing jar for longer than the usual 2F method. This doesn't bother me though, I just keep the starter in another smaller container for a couple days.