Kombucha - Primary Fermentation

Yield: 1 gallon

Ingredients link to metric here

Filtered Water 1 quart + 3 quarts (No Chlorine!)
Old, Unbrewed, Green or Black Tea 8-12 grams, ~1/4 ounce
Sugar 1 cup

Equipment:

Vinegar or other non-detergent sanitizer
1 Quart Mason Jars
Strainer
Thermometer
Measuring Cup
Clean cloth
Ruberband

Steps:

1. Sanitize equipment if you have reason to think you may be at risk for mold
2. Boil water 1 quart of water
3. Place dry tea leaves into 1 quart. mason jar.
4. Pour a quart of hot water over tea leaves
5. Let steep for 5 minutes
6. Separate tea leaves from liquid
7. Discard used tea leaves
8. Add sugar to tea liquid
9. Add 3 quarts of water
10. Check Temp: Ensure water temp is under 100˚F
11. Pour in scoby: Ensure scoby is covered with kombucha liquid from previous batch
12. Cover mason jar with a dishcloth or paper towel using rubber band
    Place in darkish (sunlight is BAD, Ultravoilet light is bad, Lamps should be fine) environment with ambient temperature ideally around 72˚F (65˚F to 75˚F adjust time to temp, cooler= longer).

If...

a. you want to make "Kombucha" (with Black Tea) ferment for 5-10 days.
b. you want to make "Jun" (with Green Tea) ferment for 3-5 days.
c. you want to make Vinegar, keep going!

Notes:

Shorter ferment for more beer taste.
Longer ferment for more vinegar taste.

Checkout Kombucha.Training to learn more!