Just realised I forgot to update for anyone interested. My first brew ended up working although took ages, I think from low temps, we'd stopped heating other than the odd evenings but the heat hadn't arrived so I think it was only about 18-20 c in the kitchen - so lower limit of what it likes to brew. I'd also been horrible to the SCOBY so I think I was pushing it really however a new SCOBY grew and it was really nice, it just didn't get very bubbly even after 2nd ferment. The flavour is quite tart with just a tingle on your tounge of the bubbles.
A couple of weeks ago I started a 2nd brew which I've just emptied out into bottles for the secondary fermentation. I've decided to do some experimenting and I've added fruit to the Kombucha. 1 is raspberry (although not many - just what was on the bushes!) and some peach, the other is peach and lime juice both with a little sugar (to increase the bubbles!). There is also another SCOBY which is smaller than the first as it was higher up in the big bottle, the new ones look really nice and healthy - I think I'll ditch the original one maybe after the next brew. This time I think we have great success - even straight up it is yummy and much fizzier than the other one got so I'll be keeping a close eye out on the gas build up as don't want exploding bottles
Here is the brewing bottle with the alien gross looking SCOBYs
And the bottles all lined up
I'll let you know how the flavoured ones taste