This recipe is simple and grape. I mean, great! :D If you are trying to convince someone to like kombucha or are trying to get your kids to drink kombucha, this is the recipe for you. The flavor is subtle, mild, and familiar. The color is will be slightly different than the kombucha you start with. I typically use a mix of green and black tea, which comes out slightly golden. The grapes add a haziness to the kombucha, cloudy enough to where it is no longer see-through, with a nice body to it. When you smell it, you get soft, fruity notes with hints of champagne but not overly pungent. The first taste doesn’t overwhelm the taste buds. The thick body provides a silkiness that allows the flavors to linger pleasingly. The grapes somehow subtly and bluntly take over the flavor of the kombucha. You get a gentle and subtle flavor–but it tastes just like grapes. Anything sour goes well with kombucha, so using green grapes a perfect match. They aren’t overly sour as to deter those who aren’t into serious face puckering sourness but are enough to keep it interesting. Grapes are cheap, readily available, and are high in vitamin K.