Bring the water to a boil. I use an electric tea kettle.
Carefully pour the water into a clean sterilized gallon-size glass jar. Stir in the sugar until dissolved.
Add the tea and allow it to steep until it cools to room temperature, about 2-3 hours.
Once the tea is cool, remove the tea bags or strain out the loose tea.
Pour in the kombucha (starter tea) and add in the scoby.
Cover the jar with a tea towel and secure with a large rubber band.
Store at room temperature for 7-10 days. The place should be away from a heat source, vent, out of direct sunlight, and where it doesn’t need to be moved at all. I keep mine in a spare bedroom that isn’t used.
Check the scoby every couple days to ensure it doesn’t form mold. If your materials are clean and you use unpasteurized kombucha and a healthy scobi, this should not be an issue. After about 6 days, taste the kombucha to see if it’s the right sweet to tart ratio you prefer.
Once you’re satisfied with the flavor, make another batch of sweetened tea and allow it to cool. When you’re ready to bottle, carefully remove the scoby and place it in a clean dish or bowl. And set aside.
Ladle the kombucha into sterilized glass bottles and screw on tight-fitting lids or cap them with a stopper. A funnel and ladle helps this go quickly without making a mess. Reserve one bottle to serve as your starter for your next batch.
If you’re satisfied with the carbonation level, store your bottled kombucha in the refrigerator. Alternatively, you can leave the bottles on the counter for a few days for a second fermentation. You will need to remove the lid once or twice a day to prevent the jars from bursting. While you can add in a variety of herbs, fruit, or juice, I prefer enjoying the herbal flavors of this Hibiscus Kombucha as is.
You should drink your bottled and refrigerated kombucha within 3-4 weeks.
To make more kombucha, clean your gallon size glass jar with vinegar, pour your cooled sweet tea back in the jar, along with the reserved kombucha and scobi. Secure a clean tea towel with a rubber band and enjoy the brewing process once again. I have found that each subsequent batch of kombucha has plenty of carbonation (CO2) so I don’t need a second fermentation.
Notes
* The scoby prefers regular granulated sugar.** I like using a blend of pu-hre tea, white silver needle tea, and rooibos tea. These are all healthy teas that have very low to no caffeine. Other teas include black tea, green tea, and oolong tea. Try not to use any tea that contains flavors or oils.*** Reserve 1½ - 2 cups from your last batch of kombucha or use a bottle of store-bought unpasteurized plain kombucha.• Avoid using metal when brewing kombucha. It’s okay to use metal to brew the tea, but it should not come in contact with your kombucha, which can weaken your scoby.• Kombucha will develop a slightly vinegar scent over time. If it starts to stink, something may be wrong with your scoby. Discard the kombucha and scoby if you see any mold growing on the surface. Sterilize your jar and start the process over again.• About once each month, I remove the extra layers and place them in the jar until needed. Old scoby’s can be discarded, composted, used to start a new batch of kombucha, or given to a friend to start their own kombucha. Consider keeping a scoby “hotel” - I store discarded scoby layers in a large mason jar just in case something happens to my scoby or a friend wants one. When my jar fills up, I compost the excess.• If you aren’t able to make a batch of kombucha, allow it to continue to brew for up to three weeks. It may not taste good since the scoby ate most or all the sugar, but the scoby should be fine. If you’re not able to make kombucha for a longer period of time, place it in the refrigerator to pause the fermentation process.• Your scoby should have a long and happy life if you maintain the proper tea-sugar-kombucha ratios.