My second attempt at making Kombucha I used only dried fruit as my "tea". I realized a month and a half later that it wasn't getting the flavor I wanted and it was because I didn't use black, green, white or oolong. There's a thin layer of new growth on the top, but isn't nearly as thick or creamy as the original. Also, what I have now is a carbonated, slightly alcoholic drink, probably without all that good bacteria I was looking for. Will my SCOBY still be able to do it's job if I add white tea and sugar? Thanks in advance for the advice!