Making Kombucha

Simple and easy
1. Start your water boiling for the tea (I use 4 teabags of darjeeling).
2. Take your 7-10 day old brewing kombucha from the jar and remove the SCOBY (symbiotic colony or culture of bacteria and yeast) from the jar before beginning to bottle it.
3. Let the tea steep in a pitcher for 20 minutes.
4. Add a couple of tablespoons of juice to each bottle (I can usually make 6 or 7 bottles per batch) before pouring the brewed kombucha into each bottle.
5. It should be about time to take out the tea bags and add about 3/4 cup of light brown sugar to the new brew and add a good amount of water to the pitcher to cool down the tea.
6. Leave about a cup of the old brew in the jar, add the new brew + enough water to fill the jar almost to the top, add the baby (or both the baby and mama) SCOBY back into the jar and cover with cheese cloth or muslin.
7. Store the new bottles and the new brew out of direct sunlight and in a warmish place for 7-10 days before restarting the process.
8. Try out you 7-10 day old bottled kombucha to see if it is ready to drink and throw into the fridge.