How to Make Kombucha
Before you begin, make sure that all your jars and brewing equipment are thoroughly cleaned.
Bring filtered water up to a boil, then shut off the heat. Drop tea bags in and allow to steep for 5-6 minutes.
While tea is still warm, add sugar & stir until dissolved then remove tea bags, leaving only sweet tea.
Allow sweetened tea to cool to room temperature (preferably 68° - 85° F)
→ If tea is too hot, you could kill the scoby. Be kind to the scoby! (Sweeten tea should be cooled to the touch of a finger.)
Once cooled, add in newly made sweet tea mixture into brew jar.
Pour in starter liquid & scoby culture.
Cover container with clean cloth or coffee filter and secure with a rubber band.
→ Set aside for 5-14 days (ideally between 78°-85° F room temperature), or until your kombucha has reached your desired taste.
(After 5 days, taste your brew with a clean straw. If it is too sweet, let it ferment longer. The longer it ferments, the more acidic and less sweet it will become.)