yes! I've been cleaning out my fridge (old mystery jars of kimchi... preserved lemoms--still good)and am planning to make some pine needle "balsamic" as well as top up my diminishing master tonic. I like to just keep adding to it, somewhat like the never-ending kombucha method. People can get very rigid about 'parts' and measures, and really--the spirit of the thing is what's most important--within reason, of course. :-)
Some of the best MT I ever had was using a strained batch tonic as the base for the new mix. Wow-double double.
Normally I like it left like a slurry--I'm convinced all the pulp has innumerable qualities beyond what we usually call "fiber" or "roughage". This time I also made a separate jar of just a lot of garlic skins I had saved up (for paper), after reading about how much nourishment is in them--makes sense. When you make a broth, you add all the peels--onions, garlic, etc... to be honest, I used to put the onion skins in mostly for colour. I pressed and added the garlic steep to the jar of MT.
In the same vein of preserving, which I've been really enjoying lately, I got a huge amount of cranberries -which I love, but can only eat so many of, fresh- and have now dried a lot of them, thinking to grind them up with my dried citrus peel.... and play around. But I like them just plain. Dried banana peel too. Oh--this is fun to eat. Sounds strange, but it too, is very good.