*Always wash your hands and disinfect everything with vinegar before making kombucha
- Take a big pot and add approximately 1 gallon of water Add 6-8 organic black tea bags
- Bring to a boil
- Once boiling, turn off the heat
- Add 1 cup of organic cane sugar while it’s hot and stir Remove tea bags
- Put tea into 2 gallon glass jar Let cool
- Once room temperature add the scoby (Symbiotic Culture Of Bacteria and Yeast) and 2 cups of kombucha from previous batch (See Khloe if you need a scoby)
- Cover with a breathable material (t-shirt or thin towel)
- Let sit in a dark place untouched for 7-10 days. Can sit even longer. Shorter time=sweeter taste. Never put a live scoby in the refrigerator, near heat or cover it with a lid. It needs to breathe!
- There will be a new scoby at the top, this is your new baby scoby.
- Carefully take the new scoby out and place in at least 2 cups of kombucha. Do not put a lid on this or put it in the fridge. Cover with breathable material and set aside.
- Do the same thing with the original scoby.
- The remaining liquid is your kombucha. It is ready to drink. See carbonation process for another option of flavor.
- Wash all of your supplies and start the process over again by making tea.
- Fill glass jars with kombucha, but leave a little room for fruit.
- Cut up pieces of fruit and put into each jar of the kombucha and cover with a lid.
- Put jars into a plastic container and open lid (burp) after 2-3 days to see if there is enough carbonation. If not, cover again for another 2-3 days.
WARNING-Jars can explode if left for too long.