We've been making kombucha for a couple/few years now and we are still using the same mothers. Our recipe has changed many times. At present we have a mix that is as good or better than any kombucha that's been sold in stores. The current recipe is: 3 cups white sugar for 7 quarts of tea. Tea variety: peach oolong. Added concentrate (put in at the end before bottling): organic black cherry concentrate. Today we changed things up once to create a summer variety of kombucha. We replaced the black cherry with prickly pear cactus concentrate from a recent harvest thus making it a local variety. The prickly immediately interacted with the tea. There was movement. The color is fantastic. I expect the taste will be too. We'll write again with a full taste review once the batch has had time to carbonate.