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.
Very cool! I love that idea. It would be too expensive for us too to enjoy as often as we would like.