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Choosing organic tea is important as the base for kombucha; black or green tea are commonly used. Avoid oils and additives that could harm the SCOBY.

Introduce the SCOBY to the cooled tea with sugar, ensuring the mixture is below 30°C to prevent SCOBY damage.

For added carbonation and flavor, add fruit, juice, or other flavorings and seal the kombucha in an airtight bottle for 3-7 days.

Clean and sanitize all brewing equipment before and after use to prevent contamination. Use non-toxic cleaners and rinse thoroughly.

Begin taste testing after 7 days to determine if the kombucha has reached the desired balance of sweetness and tartness.

Once the desired taste is achieved, remove the SCOBY with clean hands and set aside for the next batch or store it properly.

Refrigerate the kombucha to stop fermentation and maintain flavor. Consume within a month for best quality.

Transfer the kombucha into glass bottles, leaving some headspace. Store in the fridge or a cool, dark place if not consuming immediately.

Check the kombucha regularly for signs of fermentation such as bubble formation and monitor the pH level; it should drop below 4.0 for safety.

Sugar acts as food for the SCOBY during fermentation. Use white sugar for consistent results and avoid artificial sweeteners.

Cover the jar with a breathable cloth and leave it at room temperature for 7-10 days. Avoid direct sunlight and disturbances.