cutecute: kombucha = win! If you've got sturdy bottles (I used Grolsch-style homebrew beer bottles), just add a couple of drops of sugar solution (syrup, nectar or what not) after bottling, and let it sit for a couple more days. Not only will it be delightfully fizzy, but the organisms will be healthy and happy when you drink them. Just don't let them sit for too long-- if they stay anaerobic past a certain point, you might run the risk of 'other' metabolic products. More ethanol at the very least, and weird higher alcohols/other junk at worst, depending on the exact nature of your strain.
I had forgotten to add: I'm learning about homebrewing beer. I started off with Kombucha, and made a successful Bavarian ale (from a kit the first time around) in spring. My home is a disaster zone right now, but once I have that sorted I'm going to play with an IPA kit, and start researching a nice autumn beer to brew from scratch. Mmmmm.