I'm new, but I was searching for a drier kombucha. I did 11 day ferments minimum, but I wanted more. Went to a home brewing store for yeast, where the helpful salesman was clearly not sold on my idea. Got cider yeast and champagne yeast.

My 2F was about 1 Tbsp mint simple syrup (~35 mint leaves in 1:1 sugar water, cup each) with about 1/16 tsp of cider yeast. 2-2.5 days 2F then into the fridge. I burped one out of nervousness because of the yeast. Not sure if it was this one, but the fizz was perfect. Just enough to be active when opened without overflowing.

It's 1F kombucha that I then added a tiny bit of cider yeast to in 2F in a bottle. So, yes, it's very dry kombucha.

Is this really kombucha if it's just yeast?

My best so far: dry mint. Made with mint simple syrup and cider yeast.