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.
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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