How to ferment Kombucha?

Similar to the previous guide, we will refer you to the excellent /r/kombucha wiki's here to know how to do the actual fermentation.

We will however add some notes that might help you with fermentation, specially in Bengaluru's weather.

1. Contrary to the usual recommendation of 7-14 days of first fermentation all over the internet, I usually stop at 4-5 days. In Indian weather, specially in Bengaluru (throughout the year), 4-5 days usually end up giving me good flavour profile. Of course many other things are at play here, e.g. the strength of the starter, amount of tea you put in, ratio of starter to newly added tea, etc. will have an impact. But basically don't worry if you are also ending up with 4-5 days cycle for first ferment.
2. While bottling for second fermentation, I usually go to this level shown in the photo below.

3. In case you moving, just keep the starter and pellicle in an airtight box and keep it in fridge. Kombucha scoby is usually pretty resilient when it's enough acidic. The first starter I got was in an airtight pack and kept in my wardrobe for 4 months before I started my first brew.
4. If you can't keep the rhythm for brewing or just have a phase where you don't want to drink kombucha, you can keep resetting the first ferment at a lower frequency like once in 2-3 weeks. I have even gone 1 month without adding sweet tea and it's been fine. Just know that once you resume drinking, the brew might be too acidic and you might need to sacrifice one batch to get back to the usual taste and rhythm.