It really is very simple compared to beer or wine brewing. Make tea, add scoby and starter bucha, wait.

Edit- i meant G. Xylinum, not xylem.

Got a source on that dangerous mold that survives with kombucha? Im a professional brewer and i can tell you bucha is very safe to make and consume if you know what youre doing. Even beer when it sours, really cant host dangerous organisms. Lambic beers go through 4 or 5 different fermentations, with enteric bacteria…