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I don't use flavored teas in my brewing crock because the essential oils can interfere with the metabolism of the pellicle. Secondary fermentation is a whole 'nuther ballgame. I like many different teas, but I am completely happy with plain, cheap, black tea. I usually use about 1/3 green to...

First of all, don't boil the tea bags. Don't boil the water longer than necessary as this depletes the oxygen. Once your sugar is dissolved, turn off the heat and put in your tea bags. I use 30 minutes as a rule of thumb, but it's not that critical. I've forgotten, gone to sleep and got up...

Sounds like you're off to a good start! I won't clutter up the thread, but I've been brewing KT since the late 70s and can probably help out if you run into any issues. My only problem with that kit off Amazon is the price. You can get started for under $20.

Sounds like you're doing fine. Stainless is fine, just stay away from other metals. Some folks even ferment in a stainless crock. Once you remove the KT from the crock and bottle it, try to use glass with a nonmetallic lid. Swing-top (resealable) beer bottles are ideal.

I'm not sure that's mold at all. Mold on a SCOBY is nearly always green or blue in roughly circular patches. Make a test batch and see if it tastes ok. KT made from a moldy culture tastes really "off." And SCOBYs are not always creamy white. Mine look pretty gnarly, in fact.

I just taste it. It's easy to tell. It takes some time to create a SCOBY from bottled GT, but I've done it. Once you add the SCOBY to your crock of sweetened tea, a lot depends on the size of the crock. When your culture has grown to a layer that covers the entire surface of the liquid, and...

You can add a pinch of sugar or bits of fruit when you bottle it. This will also reactivate the yeast and create additional carbonation, so make sure you have stout bottles. Explosions are not unknown.

I've done it both ways, don't notice any difference. When it reaches the final bottling though, I prefer dark glass or a dark cabinet. Not sure it really makes any difference, but I've always done it that way.

Here's how I have been brewing kombucha since the 80s... Bring about a gallon of water to a rolling boil. Add a proud 1½ cups of sugar, and continue boiling until the sugar is dissolved. Don't boil longer than necessary, as this depletes the oxygen in the water. Add a dozen tea bags and...

Flavor depends on the type of tea used, length of fermentation, and how long it ages in the bottle. Also of course, any additional flavors like ginger or fruit. There's always a recognizable kombucha flavor, but KT made with straight green tea is different from KT made with pu'ehr or kukicha...

I also mix black and green teas often. As far as the 50% rule goes, I've been using plain green tea for more than 20 years without problem. Don't use Earl Grey however, or any other flavored tea. It contains oil of bergamot, and essential oils of any kind can interfere with the metabolism of...