Place the apple, cinnamon, cloves and ginger in the bottom of a 16-ounce glass bottle with a tight seal.
(To make the cinnamon "chips", take a cinnamon stick and break it into little bits that will fit into the neck of the bottle.)
(I use swing-top bottles from Hemlock Home Brewing. There are many different varieties of glass swing-top bottles available for purchase online.)
Pour brewed kombucha (with SCOBY already removed) into the jar, leaving some space at the top. Seal the jar and let sit on counter at room temperature for 1-3 days, burping the jar or bottle at least once and up to several times per day. This fermentation time can vary greatly depending on the health of your SCOBY and, therefore, the strength of your kombucha, and also the natural sweetness of the fruit you are using. Feel free to sample it every day until it is flavored and carbonated to your liking. Store in refrigerator and enjoy!
NOTE: When I make a batch of homemade kombucha, I brew it in a gallon-sized jar and, after removing 2 cups of the brewed kombucha to store with the SCOBY until next time, I end up having enough kombucha to fill 6 of the 16-oz glass bottles at once.
FOR VIRGIN KOMBUCHA BREWERS (which was me not very long ago!): start here with Sarah Britton's wonderful explanation of what you're doing and how to do it - https://www.mynewroots.org/site/2016/07/brew-your-own-kombucha/.