:QUOTE [quotetype:personal] The SCOBY is not an ingredient. It is a living culture that teaches you fermentation every time you feed it. :INFO What a SCOBY Actually Is SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It is a rubbery disc of cellulose produced by acetic acid bacteria as a byproduct of fermentation. The bacteria and yeast live throughout the culture and in the liquid, not only in the disc itself. Your SCOBY grows a new layer on the surface of each batch. These layers can be separated, refrigerated, and shared. :COUNTER.half 1 Cup White Sugar | :COUNTER.half 7 to 14 Days | :IMAGE :PATH Brew the Sweet Tea Base Steep 4 to 6 black tea bags in 1 gallon of boiling water for 10 minutes. Remove bags and add 1 cup of white sugar. Stir to dissolve. Cool completely before adding the SCOBY — heat above 90°F kills the culture. :PATH Add SCOBY and Starter Liquid Pour cooled tea into a clean glass jar. Add the SCOBY and at least 1 cup of starter liquid from a previous batch or store-bought raw kombucha. Starter acidifies the batch and protects it during the first 48 hours. :PATH Cover and Ferment Cover with cloth or a coffee filter secured with a rubber band — not a tight lid. Kombucha needs oxygen during first fermentation. Keep between 70 and 78 degrees F away from direct sunlight. Taste starting at day 7. :INFO What the Ferment Looks Like Brown yeast strands will hang from the SCOBY and float through the liquid. This is normal. A new SCOBY layer will begin forming on the surface within 3 to 7 days. The liquid gradually transforms from sweet tea into a tart, lightly effervescent drink. Fuzzy green, black, or pink mold on the surface is not normal. Discard everything and start fresh if you see it. :COUNTER.half 2.5 to 3.5 pH | :COUNTER.half 10 to 20 Percent :CHECKLIST Before First Fermentation [ ] Glass jar cleaned with hot water only — zero soap residue [ ] Sweet tea confirmed at room temperature before adding SCOBY [ ] SCOBY and at least 1 cup starter liquid added [ ] Breathable cover secured (not a tight lid) [ ] Location confirmed: 70 to 78 degrees F, no direct sunlight :NOTE Temperature Changes Everything Below 65°F kombucha ferments very slowly and yeast can dominate, creating an overly alcoholic or vinegary batch. Above 80°F fermentation accelerates and can overshoot tartness in just a few days. If your home runs warm, taste daily from day 4. If it runs cool in winter, expect 14 days or longer. A seedling heat mat set under the jar stabilizes temperature in cooler spaces. :QUOTE [quotetype:personal] Every batch is a calibration. Temperature, tea strength, and sugar ratio all shift the timeline. Your palate is the only instrument that counts. :LINK https://www.kombuchakamp.com/how-to-make-kombucha Kombucha Kamp — Complete Brewing Instructions and Troubleshooting Guide