cider fire / master tonic tests / fire tonic / kombucha vinegar tests and fact finding

I have been reading different recipes for fire cider and the main ingredients seem to be:

raw apple cider vinegar (braggs) or kombucha vinegar or mix of the two

ginger

garlic

lemon (and oranges sometime) 

hot peppers (jalapenos or habaneros) 

onion

turmeric (fresh or dried) 

horseradish (fresh and then grated or store bought and used from a jar)

Optional Seasonal Additions:
Several sprigs of fresh, organic rosemary, thyme or oregano

rosehips

star Anise

parsley

burdock

peppercorns

fresh orange, grapefruit, or lime juice and peels

 cinnamon

* honey (after drained and added to final mixture) 

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another recipe :

½ cup grated fresh horseradish root
½ cup or more fresh chopped onions
¼ cup or more chopped garlic
¼ cup or more grated ginger
Chopped fresh or dried cayenne pepper ‘to taste’. Can be whole or powdered. ‘ To Taste’ means should be hot, but not so hot you can’t tolerate it. Better to make it a little milder than to hot; you can always add more pepper later if necessary.
Optional ingredients; Turmeric, Echinacea, cinnamon, etc.

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 small batch 

3 ounces diced ginger root
3 ounces yellow onion
1 ½ ounces garlic cloves
1 ½ ounce diced horseradish
1 ½ ounces jalapeños
3 star anise pods
1 ceylon cinnamon stick
2 cups raw apple cider vinegar
½ cup honey

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Fresh Ginger is a warming herb with antiviral properties. (1)
Onion is a folk remedy for colds and flu, and is particularly rich in quercetin which is strongly anti-inflammatory (2).
Garlic is traditionally used to ease colds and upper respiratory tract infections, and has antiviral and antimicrobial properties. (3)
Horseradish is an excellent remedy for clearing the sinuses.
Hot Pepper are warming herbs that support circulation, and are traditionally taken at the onset of a cold.

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a mix of kombucha and acv:

Our fire cider is made with kombucha vinegar, apple cider vinegar, horseradish, ginger, turmeric, garlic, lemon, onion, orange, rosemary, cinnamon, jalapeno and cayenne pepper, and a touch of local wildflower honey

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some are made with only kombucha using kombucha vinegar 

HOW TO MAKE KOMBUCHA VINEGAR - The Big Book of Kombucha

Reserve a batch or portion of finished kombucha.
Add 2 teaspoons of sugar per pint of of kombucha every 2 weeks for a period of 6 weeks.
The vinegar can be stored at room temperature.  Refrigerating will slow down the bacteria, reducing the souring of the vinegar. 

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kombucha making ratios 

Anne's Recipe:
6 tsp tea
6 cups h2o = 1.5 quarts
1 cup sugar

same recipe for 4 gallons
64 tsp tea = 1.3 cups
4 gallons h2o = 64 cups
10.66 cups sugar

same recipe for 5 gallons
Just under 5lbs sugar
5 gallons water
1.5 cups dry tea

KOMBUCHA INGREDIENT RATIOS
One-Quart Batch:

1½ teaspoon loose tea OR 2 tea bags

¼ cup sugar 

2-3 cups water

½ cup starter tea or vinegar

Half-Gallon Batch
1 tablespoon loose tea OR 4 tea bags
½ cup sugar
6-7 cups water
1 cup starter tea or vinegar

Gallon Batch
2 tablespoons loose tea OR 8 teabags
1 cup sugar
13-14 cups water

2 cups starter tea or vinegar