14 cups water
1 c granulated sugar
8 bags black tea or 2 tbsp loose black tea
2 c starter tea (store bought, neutral flavored, raw kombucha)
1 scoby (instructions to make your own below)
bring water to a boil, remove from heat. stir in sugar. drop in tea and let steep until water is cool. remove tea bags and stir in starter tea (or store bought kombucha). once it is completely cool, (could take a few hours) pour contents in a gallon sized jar. gently, with clean hands, place the scoby in the jar. cover the mouth of the jar with two coffee filters. secure with twine or a rubber band.
ferment for 7-14 days. check on it after a few days. the longer you allow it to ferment the stronger the flavor and the more carbonated it will become. sometimes i forget about mine and let it go for 3-4 weeks.
taste it. once it’s to your liking, it’s ready to bottle. i’ve been drinking store bought buchie for a while and i’ve started to save the empty bottles. i make a variety of flavors in individual bottles. fresh or frozen fruit works.
◊ strawberry, peach & lavendar
◊ watermelon & mint
◊ pineapple & mint
◊ lemon & ginger
◊ apple & mint
◊ raspberry, blueberry & blackberry
◊ mango & basil
make your own scoby.
i’m simply passing these instructions along, as a friend of mine gave me one of her scobies.
14 c water
1 c granulated sugar
8 bags black tea
2 c (1 16 oz bottle) unflavored, unpasteurized, raw kombucha
bring water to a boil, remove from heat. stir in sugar. drop in tea and let steep until water is cool. remove tea bags and stir in store bought kombucha. pour contents in a gallon sized jar, cover the mouth of the jar with two coffee filters. secure with twine or a rubber band.
keep the jar at room temperature, out of direct sunlight and avoid moving the jar. i keep mine in the cupboard, but you could just cover the jar with a dish towel. allow it to ferment for 7-14 days, it could take up to a month. after a few days it will look frothy on the top or there may be bubbles. a few days after that, a funny little gel with form and it will smell vinegary. the gel with thicken and turn a creamy beige color. this is all good news.
once the scoby becomes about 1/8 to a 1/4 thick is ready to make kombucha! save 2 cups and discard the rest of the liquid you used to start the scoby. eventually the scoby will become thick and pancake like.