1 Boil 4 cups (1 liter) of purified water.

2 Add hot water and tea bags to pot or jar/pitcher.

3 Steep 7–15 minutes, then remove tea bags.

4 Add sugar and stir to dissolve.

5 If the jar/pitcher is empty, add 2–3 quarts of purified water, then add the hot tea solution. (Adding cold water first helps keep the vessel from heating up.)

OR

If the sweet tea was made in the pot, then simply add 2–3 quarts of cool purified water.

6 Check to make sure the sweet tea is body temperature or below. A clean finger is the perfect tool!

7 Add SCOBY and starter liquid.

8 Cover with cloth cover and rubber band or custom brewer cap.

9 Say a prayer, send good vibes, commune with your culture (optional but recommended).

10 Place the container in a warm, ventilated area out of direct sunlight for 7–21 days. (Flavor will vary based on time, temperature and tea. Experiment to see what you like best). 75–85°F is the best range; 80°F is ideal. It may or may not get fizzy. The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.

11 After 7 days, or when you are ready to taste your kombucha, gently insert a straw beneath the SCOBY and take a sip. If it’s too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you reach your preferred flavor. Your own ideal kombucha brewing time may vary.

12 Set aside your SCOBY(s) and starter liquid (2 cups if possible) for the next batch from the top of the current brew. You may put them in any vessel or start a SCOBY hotel: a jar to collect the ever-growing batch of new cultures.

13 Decant and flavor your kombucha (optional). Add ½ to 1 teaspoon of your favorite in-season spice or herb, or ⅛ cup fresh fruit or vegetable pieces (or combine more than one!) to each 16-ounce bottle. Ginger is by far the most popular flavor of kombucha, with berries and fruit closely following behind.

Repeat!