I made three gallons of raspberry Kombucha- all the same way. But, when I went to do F2, I added the different flavors.
I found that the peach ferments the fastest and grape is the slowest. On F2 I let the peach out for only 3 days, but I leave the grape out for over 7. I love learning about this stuff!!! I am a huge fan of the raspberry and ginger. I have been sharing these bottles with so many people.
LOVE LOVE LOVE this stuff. And on a personal note, I can tell it is working on my gut :)