Cool! I think you will enjoy the very different flavor profile. I've never made a batch that large yet ... do you know the amounts of raw mat'l used?
Also on scobies, yes, they do that lol .. I've started drying them and have in mind to stick them onto canvas for artworks. Some use them for jewelry, clothing, it makes a leather-like papery substance that's pretty cool

Acacia+Rue is a good 'scoby snack'

I have 10 one gallon pickle jars in rotation. I pour them off into cider jugs (some call them growlers in the beer world). I just re-use them instead of bottling and clean them very well each round. I finally had to stop expanding or my wife was going to kill me lol. I keep thinking I may go into business with it. I give away a lot. Tried making jerky once. It was way too difficult to chew.

SCOBYs and the kombucha they make have a habit of growing exponentially if unchecked!
Mine have absorbed acacia powder and turned red also have rue seeds stuck in flotsom.
They can be squeezed for a strong brew, very vinegary.
That's an interesting note actually on the vinegar; this reminds me of the use of acidity in brewing that some swear by; I never brew with vinegar or other acids but the SCOBY making its own acetic acid may be a useful trick for adding potency, perhaps I should soak bark in the kombucha while it ferments instead of filtering it all out. Some bark always makes its way over anyways.
Maybe adding some bark strips to the bottle for decorative purpose ... Oh that reminds me, once I added a split vanilla bean to the bottled drink and it tasted amazing! The last sip from the bottom had bunches of vanilla seeds