Brilliant. This looks great. Thanks for taking the time for a thorough write up!

Great idea! We’re overrun with Lemon Balm!

How did you extract the flavour? Did you add it to the boil or make a vodka tincture or something?

In fact I’d really be up for trying this out if you’d care to share your recipe?

The brown scum on the first two images could just be tannin from black tea. You can peel this/ the stained layers off the scoby. You can avoid it next time by not letting the tea “stew” i.e. removing the tea bag sooner (you might also need to use a water filter).

You can increase the yield with a bigger container. It needs to have a wide mouth to maximise the amount of surface exposed to air relative to the volume of liquid. I personally find my kombucha too acidic after a week so need to dilute it in a closed secondary fermentation (to fizz up) which doubles the yield.