5 gallon cold RO or filtered water after pulling tea bags. 5 gallon upto 180 F add sugar dissolve add tea bags steep for an hour. This is the most condensed version of kombucha goto guide for. Cleanliness is the key to this process so you dont endup brewing toxins instead of probiotics. 2nd ferment is about carbonating kombucha so use bottles that can hold carbonation without becoming a bottle bomb as those things can explode if left too long or if proportion of juice/sugars is high.GT's bottles after drinking Kombucha from this deal will work good too, sterilize bottles by hand washing in hot water and giving it a rinse with vinegar. Remember the whole process works best when you have temps of liquid steady at about 75-78 F. once its mature you will have the best tasting kombucha. your first 2 batches may not come out best as scoby goes through growth spurts. then chill it for 8-12 hours in your refrigerator and its ready to drink. if you like the base flavor as it came out after 1st ferment just put in a teaspoon of sugar in 16oz bottle before leaving it on the counter for 2-3 days. Tap is important as you can taste and fill bottles for 2nd ferment as soon as it tasted good (personal preference, of tartness) if you can test for PH it should be 2.5-3.5.Ģnd ferment is for flavoring&carbonation, choose half cup/16oz whatever juice tastes good to you or raw fruit slices when bottling. dont forget to cover the jar with coffee filter paper or some clean cloth to avoid fruit flies. (so you can taste a teaspoon everyday to see where its goinng. Pour above in a wide mouth jar preferably with a plastic tap. (so you can build your own scoby in 15-20 days required only the first time) for next round you will have your own scoby and fermented tea (2 cups) to start a new batch. throw in half a bottle of GT's unflavored kombucha. my last batch had regular TajMahal Orange Pekoe and it works fantastic. I have 2 gallons going all the time and the recipes is 1 gallon water + 1 cup sugar + 8-1- tea bags of green or black unflavored tea.
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