filtered water( preferably free of chlorine, chloramines, and fluoride)
Prepare the sweet tea. I use 2 tablespoons of loose tea, 2 family size tea bags, or 8-10 small bags per gallon of water. Add 1 cup of regular sugar per gallon. Do not use raw honey!
Let tea cool to room temperature and make sure that it is really cool! This step is very important as too hot of tea can kill your SCOBY.
Once the tea is completely cool, add the SCOBY and the correct amount of starter liquid.
Cover the jar with the coffee filter or cloth and rubber band tightly (flies love this stuff!).
Put the jar in a warm corner of the kitchen where it is at least a few feet away from any other fermenting products. Around 75-85°F is best. If your kitchen is cold, you may need a heating mat.
Let sit to ferment for around 7-21 days, though the length of time may vary depending on your temperature and batch size. You can taste test the kombucha to see if it is done. It should taste tart, but still very slightly sweet also.
At this point, kombucha is ready for a second ferment. If you aren’t doing the second ferment, just pour the kombucha into another jar or jars with airtight lids and seal until ready to drink.
For continuous brew, we dispense in to several quart size mason jars with plastic storage caps (don't use metal!), leaving about 20% of the room on top.