Just putting some steps of kombucha.  ( 1 litre) –  (fundamentals rather than measurements)

1. Boil nicely 1 litre of water. Just 2 min before switching off the stove, add tea powder. ( Need not be too strong or too litre. Just enough)

2. Add sugar in such a way that it is decently sweet. ( balance the tea and sugar taste. Slightly sweeter will be nicer as bacteria will survive on this, and then once done, kombucha also tastes balanced)

3. Cool it down completely. It should be perfectly cooled. ( probably, if tea is brewed at night, then the scoby can be placed after a few hours also.)

4. Transfer the tea into a GLASS jar by filtering it.

5. Place the scoby in the jar. (Don’t break or cut the Scoby). Add a little bit of old kombucha liquid. ( now you can try with or without adding liquid). Only the Scoby will do.

6. Tie a nice white cloth and to the bottle to close & place the bottle aside in a shaded area away from light for 7 – 10 days. ( THE KEY IS TO TASTE AND DECIDE FOR YOURSELF THE PERFECT TASTE YOU WANT). Accordingly, the days.

7. Once Kombucha is ready, the SCOBY can be removed and placed in the next batch of stores in a separate glass jar with a little bit of liquid from a ready jar). Filter the kombucha, and its ready to have. ( kombucha readiness can be tasted and verified as you already had kombucha earlier, and depends on your taste buds.)

Credits:
Nataraj, Who helps me run the workshops.

* Qty can be anything
Here is a slightly different method that was shared by my Manivanan, who is also an alumnus of Solitude Farm permaculture workshop. “I use a little different method. I also do a second fermentation with fruit juice mixed (roughly 1:4 juice: kombucha) in air-tight bottles for 2-3 days. Kombucha will get fizzy, and you just release the gas and store it in the fridge. While consuming, you can add a little sugar based on your taste. This is done unrefrigerated.”