Continous brewing

I have been using a four litre jar with a spigot to produce kombucha continuously. The acidity in the raw kombucha varies and the trick is; if it is too acid just take more out. If it is too sweet then take less frequently. The as is taste of the kombucha makes, for me, a good beer substitute. Good for that part of the afternoon when you sit down and take a swig.

Anyway, this method failed the other day when the spigot stopped working. I imagine that some scoby grew in the mechanism and I have been unable to clean it out.

After I added a couple of cups of sweet tea to it I realised that I had to empty that container and try to clean the spigot.
So I put it all through a secondary fermentation and the complexity of the flavours was the first thing noticed when it was tasted:

1. The sweetness of the fresh tea was there;
2. The acidity of the older bits was on the back of the palette, and
3. I am keen to see how it ages and whether the refrigeration stops them from combining.