Ingredients

• 1 Scoby (in at least ¼ – ½ cup of starter kombucha)
• 4 Liters water
• 1 cup sugar
• 3 – 4 Black, Green or White tea bags

Instructions

• Boil water & sugar to dissolve sugar.
• Add tea bags.
• Allow water to cool while teabags steep.
• When the tea is room temperature add to scoby and starter kombucha.
• Cover with J-cloth or cotton tea towel and an elastic band (to keep flies and bugs out but allow to breathe).
• Let sit at room temperature for 5-10 days – the longer it sits the less sweet it becomes.
  • It should have a slightly vinegary smell, and you should see bubbles near the top.
  • A new scoby should form at the top of the liquid each time you ferment.
• When done, transfer to bottles with lock top and refrigerate.

Hints & Tips

• You can wrap your kombucha with a tea towel to keep it warm and dark while it ferments but this isn’t necessary so long as the room isn’t too cold.
• To make fruit flavored kombucha, take the mother scoby and some liquid out to reserve for your next batch,
• Add fruit juice to the remaining liquid and 1 scoby, and let sit 5-10 days to ferment a second time. When it becomes fizzy it’s ready to bottle.
• Refrigerate bottles and/or the fermentation jar to slow fermentation.
• To store, transfer scoby and ¼ cup starter kombucha to a Tupperware container. Add 1 liter of sweet tea and refrigerate for duration of vacation.
• The scoby is a live bacterium. You must feed it periodically. Feed with sweet tea.