making kombucha

Ingredients:
  • 1 Scoby
  • 8 Black Tea Bags
  • 1 Cup Pure Sugar
  • Distilled Water
Directions:
1. Reserve two cups of original kombucha and Scoby to add to a clean gallon jar.
2. Boil two to three cups of water, add one cup of pure sugar, and stir until dissolved. Then steep 8 black tea bags (or 2 family size tea bags).  Do not use Early Grey tea!  
Let cool to room temperature.
3. Pour sweet tea into the gallon jar. Top with distilled water, a coffee filter and rubber band. Label with the date.  Let sit for 10-14 days to complete the ferment.
4. Pour into airtight bottles. Sit in cabinet 1-2 days for extra fizz.
5. Store containers in the refrigerator.
   

Notes 
  • My pickiest eater loved Kombucha so much we did second ferments using whole fruit or puree/ juices.  The flavors are endless.
  • We used mandarin oranges added to the kombucha and refrigerated for 2 days.
  • Next up dried Ningxia wolfberries added to another bottle of booch and refrigerated for 2 days.  
  • Our favorite was adding grape juice to our booch and again refrigerate for 2 days and try the brews!
  • Do NOT substitute Honey for the sugar in the recipe!
  • Make sure your water is free of chlorine and other harmful chemicals.
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