Fermenting Kombucha in winter....

     Confused about making Kombucha and how long it takes to make?  It is quite interesting that in the summer months I can brew a gallon of Kombucha in 5 days but in the winter months it often takes me 3 weeks!  The room temperature has everything to do with it.   I have an area in my house that averages 85-90 degrees in the summer and the microbes in my brew eat like crazy and my SCOBY grows big in 3-5 days!  It is really amazing to see and to taste the difference a few days make.  
       In the winter months I just make more Kombucha with each brew.  I usually do a gallon and a half or 2 gallons while in the summer I keep to 3/4 gallon.  This way I always have enough brew to take with me to work whenever I want.  If my brew takes too long, I know I can always supplement with some store bought brew as needed and sometimes this is refreshing too.  
     The brand I typically supplement with is GTs Gingerade Kombucha and I find  it at Costco.  GTs has extra, extra fizz which is not really why I like to drink Kombucha but every once in awhile I enjoy a change.  My homemade brew is much more tame in the fizz department which allows me to appreciated the delicious taste and tartness which makes me happy.