Step Three: Steep the tea in the sweet water until the liquid has completely cooled to room temperature. This is important because we don't want the heat of the liquid to kill our good bacteria!
Step Four: Once cooled, remove and discard the tea bags. Scoop out two cups of the liquid and place into a mason jar or the like. Pour the rest of the liquid in a fermentation vessel. I use a food grade plastic bucket. Big glass jars always work well - but try and use something that has a large surface area. Think wide. You want the scoby to be able to grow over the surface of the liquid. Do not use a metal container.
Step Five: Add your scoby to the liquid. Plop!
Step Six: Cover the liquid and allow it to hang out for a week or so. Try to keep the container warm, but not hot. I just place ours near the heater, but not too close. Between 75 and 85 degrees is ideal. The warmer the environment is, the faster the scoby will grow.
Step Seven: After a week or so, test your batch! This is where personal preference comes in. Some people, like me, like their kombucha very acidic. Some people like it a little more sweet. The longer you let the kombucha sit, the more acidic it will become. I have acid-testing strips and will bottle the kombucha when it reaches somewhere between 2.8 and 3.2. A lot of people also do this by taste - just let it sit till it tastes good to you!
Step Eight: When you are ready to bottle, just remove the scoby (you will now have two: your original scoby you started with and a new one that has grown on the surface of the kombucha) and put into the 2 cups of tea that you reserved in a jar back in step four. This will act as your starter scoby for the next batch!
Step Ten: Bottle! You can use recycled beer bottles, recycled glass beverage bottles, etc. Use what you got - as long as you can get a nice, tight seal on the lid and it is sterilized and clean. The beverage will continue to carbonate as it sits. Keep 'em in the fridge once they are bottled.
Join the underground moonshine, I mean kombucha, revival. Your body will thank you.
Home brewing. Now THAT belongs on a homestead.