FIVE: Harvest Your SCOBY
Step five is to harvest your SCOBY. You don’t want to harvest until your SCOBY is about a quarter inch thick. Many Kombucha enthusiasts call this the Mother SCOBY or Mushroom SCOBY. You’ll be able to use the SCOBY to make your Kombucha tea as long as you have let it grow properly.
Do keep in mind that your Kombucha tea is going to be a little bit alcoholic, but only about 1%. Compare that to a standard beer which is about 6.5% alcohol.