First Fermentation

1. Brew your preferred unflavoured caffeinated black tea in 2 cups of filtered water.
2. Once brewed (usually 3-4 minutes for tea bags) remove the tea and dissolve ¾ cup - 1 cup cane sugar into the tea while it is still hot.
3. Add the tea concentrate to a clean 1 gallon glass brewing jar. (Ensure the glass is strong enough for fermented beverages).
4. Fill the jar nearly to the top with cool filtered water.
5. Once the sweet tea is room temperature (or 70-90 degrees F) add at least 1 cup of starter tea from a previously brewed batch of kombucha and place the SCOBY pellicle into the jar.
6. Cover the jar with a breathable cloth cover or coffee filter secured with an elastic band.
7. Place in a shady spot on your counter and allow to ferment for 5-20 days.
8. You can taste your kombucha after 5 days by dipping a clean straw into the jar. If it is still too sweet you can allow it to ferment longer. Once you are happy with the taste you can proceed to bottling.

Bottling Raw Kombucha

1. Remove the SCOBY or pellicle from the brewing vessel.
2. Stir the kombucha with a clean wooden or silicone spoon to disperse all the good bacteria.
3. Set aside at least 2 cups of the brewed kombucha. This reserved kombucha will become your starter tea for your next batch or it will feed your “SCOBY hotel”.
4. If you want to add flavour, proceed to the second fermentation.
5. If bottling raw kombucha, simply pour the brewed kombucha through a funnel and into your bottles. I use 1 litre glass swing top bottles that are designed for fermented beverages. Refrigerate your raw kombucha.

Second Fermentation

1. To flavour your kombucha add ¼ cup fruit, 1 tsp cane sugar, and any additional herbs or spices to your bottles.
2. Fill the bottles with raw kombucha leaving at least 1 inch of space at the top of your bottles.
3. Secure the lids and place the bottles in a shady spot on your counter to ferment for an additional 2-4 days.
4. After fermentation, place the bottles directly in the fridge before opening them. DO NOT open your bottles before refrigerating them. The cold slows down the fermentation and stabilizes the carbonation so that your kombucha doesn’t fizz up and out of the bottles when you open them. Refrigerate for 12-24 hours and then enjoy!

Continuous Brew OR Feed Your SCOBY hotel

1. When you are done bottling your kombucha you can start a new batch right away (continuous brewing). Wash your gallon brewing jar and follow the steps above for first fermentation.
2. If you do not want to brew another batch of kombucha, place the SCOBY or pellicle in a clean glass jar with the two cups of reserved kombucha you set aside. Secure the jar with a tight fitting lid and place in a cool, shaded cupboard. Every two weeks, feed your SCOBY hotel fresh sweet tea. Brew 1 black tea bag or 1 tsp loose leaf tea in 2 cups of water. Dissolve 2 tbsp cane sugar into the hot tea. Allow the tea to cool completely. Discard most of the old tea in the SCOBY hotel and add the fresh cooled sweet tea. Secure the lid and place it back in the cupboard.