OK, so I got intrigued by the kombucha thing, read a bit, and tried a bottle. Not too bad, I almost finished it ;-)
Now when I read about kombucha making I get the impression that it's like brewing in the retarded ages: take a preferably clean jar, add tea and that weird stuff, put a preferably clean cheesecloth over it, put the jar above the stove and let magic do its thing. We, as experienced homebrewers should be able to do better, no? We make sour beers, we have fermentation vessels, we control fermentation temperature up to one tenth of a centigrade, we have professional pH-meters, we are mad rackers to secondary with the addition of anything that doesn't move.
Is it really that simple and primitive, or are there ways to improve the quality so that I might be able to finish my bottle?