Large Glass Jar (2 quarts minimum), or Multiple Smaller Jars
paper towels or napkins (avoid using cheesecloth if you have a problem with fruit-flies)
rubber bands
Ingredients
7cupswater
½cupgranulated white sugar (do not substitute raw sugar)
4bagsblack tea (or 1 TB loose black tea)
1cupstore-bought raw kombucha (unflavored, unpasteurized)
Equipment Needed:
large pot to boil water / steep tea
2quartglass jar OR 2 1-quart glass jars
paper towel or napkin (avoid using cheesecloth if you have a problem with fruit-flies)
rubber band
Instructions
Bring water to a boil. Turn off heat and add tea leaves and sugar.Allow tea to steep until sugar has dissolved and water has cooled to room temperature. Remove the tea bags (or strain out loose tea). Do not proceed to the next step until the tea has completely cooled, or you risk killing the good bacteria in the kombucha.
Add store-bought kombucha and stir. Pour into the glass jar (or divide among 2 glass jars). Cover the jar(s) with a napkin or paper towel, and secure with the rubber band.
Set the jar(s) out of direct sunlight (sunlight can keep the tea from fermenting), at room temperature (around 70ºF), and avoid bumping or jostling the jar(s).The scoby will take 1 - 4 weeks to form. Check on it often-- you should see the tea begin to bubble and ferment after a few days, and then a small translucent disk will appear. Eventually, that layer will thicken and become opaque. When it is about ¼" thick, you're ready to make kombucha!
Notes
Tip: The SCOBY will most likely grow on the TOP of the jar-- so if you don't see anything happening, look under your napkin!Troubleshooting:
This is normal: A new, transparent scoby disk appearing on the top of the kombucha batch; stringy pieces of scoby floating in the drink (like with a vinegar mother); the scoby floating on top, on the side, on the bottom– It doesn’t matter where it is, it’s working.
This is not normal: The SCOBY is black. The tea has mold or smells rotten. Throw away your SCOBY and tea and start over.
More Help: If your SCOBY isn't growing, try the following tweaks:
Use filtered water
Use organic sugar
Use organic tea
Use loose-leaf tea, or tea in unbleached tea bags
Switch brands of store-bought kombucha, and make sure to avoid using pasteurized kombucha as a starter (check the label)
Note: Avoid prolonged contact with metal once the SCOBY fermentation process begins.Scoby nutritional information is unknown. Scoby are edible.