Kombucha (The Basics)

Method

1. Boil 4 cups of the water. Remove from heat, add the tea bags, and steep for 10-15 minutes. Remove tea bags.
2. Stir in the sugar until dissolved.
3. Add the remaining water (cold or room temperature) to bring the temperature down. The liquid should be room temperature before adding the SCOBY — heat kills it.
4. Pour the sweet tea into a clean gallon jar. Add the starter liquid. Gently place the SCOBY on top (it may sink — that's fine, a new one will form on the surface).
5. Cover with a tightly woven cloth or coffee filter, secured with a rubber band. Don't seal it — kombucha needs airflow during the first ferment.
6. Place in a warm spot (24-29°C / 75-85°F is ideal) out of direct sunlight. Let ferment for 7-14 days.
7. Start tasting at day 7 by inserting a straw below the SCOBY. When it's tangy but not too vinegary, it's ready.
8. Remove the SCOBY (and any new baby SCOBY that formed) and 1 cup of liquid for your next batch.
9. **Second ferment (optional but recommended for fizz)**: Pour the kombucha into swing-top bottles, add flavorings, seal, and leave at room temperature for 2-5 days. Burp daily. Refrigerate when fizzy.