Start by boiling 2 cups (500ml) of your filtered water. Remove from heat, add sugar (make sure to stir well to dissolve it properly), add tea, and steep for 10 min.

Pour your remaining 4 cups ( 1 liter) of water into the jar, filter tea into jar and let the tea cool to room temperature (68F-84F) or (25C-30C).

Make sure the sweet tea is completely cooled before adding in the starter liquid and SCOBY into jar.

Place cotton cloth over jar and secure with rubber band.

Place jar in a space that is undisturbed, away from direct sunlight and with good airflow.

Do not disturb for a couple of days.

Around day 3 you should see another thin SCOBY forming on top.

Wait minimum 7 days before tasting your kombucha. If still too sweet to your liking, leave for up to 20 days.

When satisfied with the taste you can harvest.

Make sure to reserve 1 cup (250ml) of kombucha for your next batch, and start your 2nd ferment using the remaining finished kombucha with fruits/herbs.

Add your harvested kombucha to a long neck bottle or a glass vessel with a tight fitting lid.

Using the 80/20 rule, add 20% fruits/herbs (Fruits: apple, mango, pineapple, strawberries, blueberries, raspberries, watermelon, kiwi, etc. - Herbs: ginger, lemongrass, lavender, hibiscus, basil, mint, rose, turmeric, etc.)

Wait 1-3 days, gradually releasing pressure from the bottle.

Filter, chill and enjoy!