Boil a quart of water and steep 8 black or green tea bags for ten minutes. Discard bags, add sugar, dissolve. Add 2 more quarts of water. Cool. Add SCOBY and liquid. If you’re going to touch the SCOBY, wash your hands and rinse in vinegar first. Secure with a tight cloth top, put in a dark place and don’t disturb at all for a week.
At day 7, taste with a straw. If too sweet, let it brew some more. If too vinegary, brew shorter time next time. I let mine go for 3 weeks or so to get rid of the sugar.
Sanitize your hands with the vinegar. Remove the SCOBYs from the brewed kombucha and set aside. You should have two SCOBYs now – your original one and the new one that formed during this brew. Reserve 1 cup of brewed kombucha as your starter.
Strain your fermented tea into a flip top bottle that can stand some pressure building. Add a few tbs of juice, berries, maybe ginger or a cinnamon stick. Tighten. Burp once a day for 3 or 4 days or until you like the flavor. Store in the fridge once it’s done fermenting.
To make more SCOBYs:
Put a SCOBY and some kombucha in a Ball jar. Add COOLED sweet tea at the rate of 4 ounces of black tea to 1 TBS organic sugar. Cover with a plastic lid. A new SCOBY will form. If you don’t use it in a month, feed it again. A third SCOBY will form. Keep this on hand in case a friend wants one or yours gets contaminated. (Recipe ♦168)