Plenty of good writing about kombucha already exists, and some of it is far better than anything we would write from scratch. So rather than repeat it, we read it, and say what each piece is good for, what to take from it, and where to be careful. Every one of these links out to the original.
The app's own articles are separate and live inside Kombrewcha. See what the app teaches.
Kombucha Kamp lays out fermentation time as a range that moves with temperature, and makes the case for tasting rather than counting.
Read it if a batch is running slower or faster than the recipe promised, and it is not obvious why.
Reviewing How Long Does It Take to Ferment Kombucha? · Kombucha Kamp
Cultures for Health puts a number on every temperature band, from the ideal window to the point where mold risk climbs to the heat that kills a culture outright.
Read it if the house runs cold, or before moving a jar somewhere that seems warmer.
Reviewing Kombucha Temperature: Brewing and Fermenting · Cultures for Health
Deanna Talerico breaks the second ferment into the variables that actually move carbonation, and is blunt about which bottles are safe to use.
Read it if bottles keep coming out flat, or if the bottles in the cupboard were bought for looks.
Reviewing Kombucha Carbonation Tips for a Bubbly Second Ferment by Deanna Talerico · Homestead and Chill
Angelica at You Brew Kombucha argues that daily burping is the thing flattening a flavor run, and gives a test that settles the question without opening the batch.
Read it if bottles get opened every day out of nervousness and the result is always flat.
Reviewing Guide to 2nd Fermentation by Angelica · You Brew Kombucha
Colorado State University's food safety fact sheet gives the pH window, the alcohol figures and the contamination risks, with 34 references behind them.
Read it before deciding a batch is fine, and before repeating any figure about kombucha to someone else.
Reviewing Food Source Information: Kombucha by Laura Bauer · Colorado State University
Pennsylvania's brewing and bottling guidelines set a pH floor as well as a ceiling, treat a sealed bottle as a physical hazard, and say plainly that bottled kombucha will pass 0.5% alcohol.
Read it before selling a single bottle, and read it anyway for the clearest list of what can go wrong.
Reviewing Kombucha Brewing & Bottling Guidelines · Pennsylvania Department of Agriculture