KOMBUCHA

KOMBUCHA

One-Quart Batch 
1 ½ t. loose tea OR 2 tea bags

1/4 cup sugar 

2-3 cups water
 1/2 cup starter tea or vinegar 

Half-Gallon Batch 
1 T. loose tea OR 4 tea bags

1/2 cup sugar

6-7 cups water

1 cup starter tea or vinegar 

Gallon Batch 
2 T. loose tea OR 8 tea bags

1 cup sugar

13-14 cups water

2 cup starter tea or vinegar

The finished kombucha can be flavored and bottled or enjoyed plain. 

1. Combine hot water and sugar in a glass jar. Stir until sugar dissolves. The water should be hot enough to steep the tea but does not have to be boiling. 
2.  Place tea in the sugar water to steep. 
3. Cool mixture to 68-85 degrees. The tea may be left in the liquid as it cools or be removed after 10-15 minutes. The longer the tea is left in the stronger it will be. 
4. Remove the tea bags or strain the loose tea leaves from the liquid.
5. Add starter tea from a previous batch to the liquid. If you do not have starter tea, distilled white vinegar may be substituted. 
6. Add an active kombucha scoby.
7. Cover the jar with a tight-weave towel and secure with a rubber band.
8. Allow the mixture to sit undisturbed at 68-85 degrees, out of direct sunlight, for 7-30 days. The longer the kombucha ferments, the less sweet or more vinegary it will taste.
9. Pour kombucha off the top of the jar for consuming. Retain the scoby and enough liquid from the bottom of the jar to use as starter for the next batch.