1cupPlain kombucha(it will come with your scoby or reserved from a previous batch)
Instructions
In a small pot, bring 4 cups (946 ml) of the water to a boil, remove from the heat, and steep the tea bags (or loose tea in a reusable cot- ton tea bag) for 5 to 6 minutes.
Remove the tea bag(s) and add the sugar, stirring to dissolve.
Add the remaining 10 cups (2.4 L) water to the glass jar, and then add the hot tea.
Your tea should be roughly room temperature—no higher than 88°F (31°C), or you may kill your kombucha SCOBY; use a thermometer to be sure of the temperature.
Gently add the kombucha SCOBY and kombucha, and stir. Cover the jar with cheesecloth and secure with a rubber band or string.
Allow the kombucha to ferment undisturbed at room temperature (ideally 76°F, or 24°C) for 1 week.
After 7 days, you should see a new, cream-colored layer growing on the surface of your kombucha, which is a new baby SCOBY. While trying not to disturb it too much, dip a straw a few inches into your kombucha, cover the top of the straw with your finger, and pull out a sip to taste.
Taste your brewing kombucha once a day until your ideal kombu- cha flavor is reached. If it’s still sweet, allow it to ferment longer. Most often my kombucha is done between 10 and 14 days, depending on the ambient room temperature.
When your kombucha is finished, with clean hands, remove your SCOBY, along with 1 cup of basic kombucha. Keep them together in a clean glass jar; this will be the starter for your next batch. It can be kept in the refrigerator, in an airtight jar or container, for several months until you are ready to brew again. After several batches, you will be able to separate the thickened baby SCOBY to share with a friend, along with 1 cup of basic kombucha so your friend can brew a batch too!
Notes
*3 tablespoons loose-leaf tea or 3-4 regular sized tea bags can be used in place of the family sized.