STEPS TO BREW
Prepare

Cleanse your hands, jar and workspace.

Sanitize jar with 3% hydrogen peroxide or white vinegar and let dry.

Ingredients/Supplies

​6 US cups or 1.5 liter of filtered water​

6g of organic

Assam or other loose caffeinated tea

78g organic cane sugar

1 US cup or 250ml starter liquid + SCOBY

2 litre jar Reusable cotton tea bag

Step 1

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).

Step 2

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

Step 3

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.

Step 4

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.

Step 5 - Second Ferment

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!

FRESHLY BREWED

FRESHLY BREWED

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FRESHLY BREWED