My First Batch of Kombucha

My first quart of kombucha turned out pretty good, I think. I cultured it in 25% CO2 decaffinated English Breakfast tea and 75% red rooibos tea for about 9-10 days, then added 1/2 cup of pomegranate juice and did a second fermentation for 24 hours longer. It had a sweet, sour, full-bodied vinegary flavor that I found pretty pleasant; but it will be an acquired taste for my husband, I think. Floaters, like in this picture, are common and normal. Chains of dead yeast cells form as the culture matures, and they are supposed to be full of B vitamins; but I haven't had the guts to swallow the big ones yet.