I recently learned that my partner has been enjoying the kombucha on tap at a local holistic health clinic. She’d previously not liked my home brewed version, but has now asked that I make some for her in our kitchen. Gladly!
My kombucha is a bit neglected, as I drink it only every once in a while. I generally just let it sit on the kitchen counter, where it becomes more and more acidic. It lives in a 2 litre glass jar, with a cotton cloth cover held on by an elastic band. I was playing with cutting shapes from the SCOBY a while back, and threw all the scraps back in to the jar, so it looks a bit funny: No clear SCOBY mother and baby to be seen here!
I let that steep for 20 minutes or so, remove the tea bags, then stir in 3 cups of cold tap water. This goes into my 2 litre glass jar, along with at least a small layer or piece of SCOBY and 1 cup of kombucha from the previous batch. Usually I just leave the entire existing SCOBY in the jar, unless it’s grown to an inconvenient size. I once had one fill an entire 1 litre jar!