I make it all the time! I also simplify my life by not doing any secondary fermentation on it. I just let it culture in its crock, remove enough starter for the next batch and the scoby, and then pour the kombucha into glass containers. Then I add mulling spice in tea bags. I put the scoby and starter in the fridge until I want to brew more. Otherwise the stuff takes over my life!

I love having enough kombucha to use it as the liquid in smoothies. Otherwise the stuff would be far too expensive. That might be the biggest perk to making it.