Homemade Kombucha

In a large pot, bring 4 cups of filtered water to a boil. Once boiling, remove from heat.

Add 1 cup of granulated sugar to the hot water and stir until completely dissolved.

Add 8 black or green tea bags (or 2 tablespoons loose leaf tea) to the sweetened water. Steep for 10-15 minutes, then remove the tea bags or strain out the loose leaf tea.

Add the remaining 12 cups of cold filtered water to the pot to help cool down the tea mixture quickly. The tea must be at room temperature (70-80°F / 21-27°C) before proceeding. Do not add the SCOBY to hot liquid, as it will kill the culture.

Pour the cooled tea mixture into a 1-gallon glass jar. Gently add 2 cups of starter tea (unflavored kombucha from a previous batch or store-bought) and the SCOBY.

Cover the opening of the jar with a breathable cloth (like cheesecloth or a coffee filter) secured with a rubber band. This allows air circulation while keeping out fruit flies and contaminants.

Place the jar in a warm spot (70-80°F / 21-27°C) away from direct sunlight. Ferment for 7-14 days. The fermentation time will vary based on temperature and your taste preference. Start tasting after 7 days; it should be slightly tangy and less sweet.

Once the desired tartness is reached, carefully remove the SCOBY and set aside with 2 cups of the finished kombucha to use as starter for your next batch. This is your continuous brew method.

Bottle the plain kombucha in airtight bottles, leaving about 1 inch of headspace. At this point, you can add flavorings for a second fermentation (e.g., fruit purees, chopped fruit, ginger slices, herbs). Seal the bottles tightly.

Allow the bottled kombucha to ferment at room temperature for an additional 1-3 days for carbonation. 'Burp' the bottles daily by briefly opening them to release excess pressure and prevent explosions. Once carbonated, refrigerate to slow fermentation and enjoy.