Kombucha - Batch 1 (5/10/26)

Ingredients

• Organic SCOBY & Starter

• 15g (3 tbsp) black tea

• 225g (1 cup) sugar

• 1 gallon water

Yield

About 3 - 33 fl. oz.] Swing Top Glass Bottles for the secondary fermentation. 

Instructions

1. Bring 1 quart of water to a rolling boil and let it boil for 10–15 minutes to evaporate the chlorine. Allow the water to cool down to 170°F, then add the sugar and tea.

2. Boil the remaining 3 quarts of water to remove chlorine, then set them aside to cool completely to room temperature.

3. Steep the tea mixture for 10 minutes.

4. Put 2 quarts of the cooled, dechlorinated water into a 1-gallon glass jar.

5. Strain out the tea leaves from the steeped mixture into the jar, and add the final 1 quart of cooled, dechlorinated water leaving at least 1 1/2" of head space for the fermentation.

6. Ensure the entire mixture is at room temperature before adding the SCOBY and starter. Cover fermentation vessle with cloth or lid with an air-lock.

7. Allow to ferment for 10-days.