my s.c.o.b.y.

What you see here is my SCOBY after about six months. I gave half of it to a friend a few months ago and discarded the oldest layers last month, so it's probably 1/4 the size it would be had I left it to its own devices.

This batch is being brewed with black tea.

After experimenting with green and black tea, I prefer the milder taste of green tea kombucha. I don't use boiling water when making green tea; I add the tea bags to the water once it has cooled to about 170°F. Then I brew it for only 3 minutes. With black tea, I use boiling water and brew for 3-5 minutes.

After testing out various flavors for the second fermentation, I've decided that citrus fruits make the best homemade kombucha. Spices are also nice: my last batch was fermented with a cinnamon stick and cardamom pods. It was a little too strong, and now I'm thinking some fresh squeezed orange juice would have made it better.

Ratios I use for first fermentation:

8 cups tea (green or black only)
1/2 cup sugar (granulated or powdered white, depending on what I have)
Scoby

Let the sweetened tea cool to room temp before pouring it over the scoby. 

For the second fermentation (after the kombucha tastes tangy and only slightly sweet... length of time depends on temperature in my kitchen, i.e. faster in the summer):

I fill a one-liter Airtight Glass Bottle 3/4 of the way with kombucha. Then I add freshly squeezed juice, chopped fruit, or spices...cap it, and let it sit undisturbed for a few days. 

When I first started brewing, I'd get a good fizz going (at least when I first opened the bottles), but this no longer happens. It may be the cold kitchen. 

Happy brewing!