Kombucha is enjoyed for its unique taste (a wonderful way to replace sodas and juice) as well as its many health benefits.
Once cooled, pour the sweet tea mixture in a gallon-size jar. Place your SCOBY inside the jar with 1/2- 1 cup Kombucha. Cover the jar with a cheesecloth and rubber-band. Store in a warm, dark place for at least 6 days up to 28-30 days. The longer your SCOBY and tea ferment the less sweet and more sour the tea will taste. I like to go about 12 days.
Remove the SCOBY and any babies from the Kombucha and reserve 1 cup of Kombucha liquid with the SCOBY in a bowl. Strain the Kombucha through a mess strainer to remove any loose pieces. This is optional. If you don’t mind drinking the pieces, you’re welcome to skip this part of the process. I skip the straining.
Now, it’s time to add flavor and add fizz. Use about 1/4-1/3 cup of fruit per 1/2 gallon of kombucha. You can also add fruit juice of choice (about 1/2 cup). When adding fruit (or something like fresh ginger), I also like to add 1 teaspoon of honey to give the kombucha bacteria something to feast on. I find the honey makes it even fizzier!
Pour the Kombucha into bottles (I use 1/2 gallon beer growlers--like this). A funnel is a handy tool for pouring. You don’t want to waste any of that precious Kombucha. Seal your bottles and leave the Kombucha on the counter for 2-7 days, until fizzy. This is called the second ferment. During this time the tea and flavor will infuse together creating a delicious, fizzy beverage. Once the kombucha is to your liking, you can refrigerate your tea and start drinking.
Recipe by Live Simply | https://livesimply.me/kombucha/