1st Fermentation

1. Sterilize gallon glass jar - You can do this by washing with hot water & soap or running through a dishwasher.

2. Boil 4 cups of water - Make sure to use filtered water and bring it to a rolling boil.

3. Measure 2tbs of loose-leaf tea - You can place it in reusable tea bags, or a tea strainer, or just keep it loose Tea bags are also an option.

4. Brew tea for 10-15mins - Stirring occasionally

5. Remove tea & add sugar - Remove tea bags or use a strainer to remove tea leaves. Mix 1 cup of sugar until dissolved.

6. Leave to cool to room temperature - Then mix sweet tea with cold water halfway up. 

7. Add SCOBY + 1 cup of starter tea - Make sure the mixture is at room temp. Use clean hands/utensils or minimize contact with SCOBY altogether.

8. Fill all the way up with filtered water - cover with cloth & secure with a rubber band

9. Leave to stand for 4-12 days in a dark place - Out of direct sunlight, tasting daily until you reach the desired flavor



2nd Fermentation

1. Sterilize small glass bottles/jars - You can do this by washing with hot water & soap or running through a dishwasher.

2. Cut up the fruit of your choice - Divide it between your smaller containers

3. Take SCOBY out of the jar - Place it into a smaller bowl. You can use a sterilized utensil or wash hands. I prefer to minimize any contact at all costs to limit exposure to bacteria & prevent other possible problems with my brew

4. Measure 1 cup of kombucha - Add to the SCOBY bowl. This will be your starter tea for the next batch of kombucha. 

5. Pour the rest of the brew - into your smaller containers using a funnel
6. Seal & let stand - Place out of direct sunlight & let stand for 3-5 days (depending on your room temperature)

7. Burb & Taste daily - taste daily, if a lot of carbanion starts building up, “burb” your bottles by releasing the build-up gas

8. Refrigerate & Enjoy! - When carbonation & taste is to your liking, refrigerate & enjoy your delicious kombucha!