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Anyone ever make a hard Komucha? I like the idea and would love to give it a go.

I assume I would just add more sugar in the secondary fermentation and some kind of beer or wine yeast.

Only thing you may need to consider is that most kombucha cultures will have some amount of acetobacter present which can metabolize alcohol into acetic acid. I'm sure there's a way you can do it, but it might not be as straight forward as just adding a beer/wine yeast then increasing the sugar. That said, I've never done it so there may be reasons why that's not a concern.

If it were me, I'd try pasteurizing it and then introducing a beer or wine yeast and more fermentables.

In case anyone else is interested, I found this. https://boochcraft.com/diy-high-alcohol-kombucha/ Going to give it a try and see how it goes, could be a healthy alternative:)

making hardkombucha happens after the first fermentation by adding some ale yeast or champagne yeast. For detailed steps, you can follow this guide, which I found on the internet.
https://kitchennish.com/how-to-make-kombucha/#kombucha