Brew the Tea: Boil the filtered water and steep the tea bags for 10-15 minutes. Remove the tea bags and dissolve the sugar completely by stirring. Let the sweet tea cool to room temperature.
Prepare the Jar: Pour the cooled sweet tea into the glass jar. Add the starter tea to acidify the mixture and create the right environment for fermentation.
Add the SCOBY: Gently place the SCOBY into the jar with clean hands. Cover the jar with the breathable cloth and secure it with a rubber band.
Ferment: Place the jar in a warm, dark spot (68-85°F) and let it ferment for 7-14 days. The exact time depends on your taste preference – a shorter ferment results in a sweeter kombucha, while a longer ferment makes it tangier.
Taste Test: After 7 days, start tasting your kombucha by carefully inserting a straw beneath the SCOBY. When it reaches your preferred flavor, it’s ready. (I like mine strong and tangy, my spouse likes it a bit more mellow. I take half out and leave some fermenting a bit longer for me!)
Bottle and Store: Remove the SCOBY and 1-2 cups of kombucha to use as starter tea for your next batch. Pour the remaining kombucha into bottles, leaving some room for carbonation. Seal tightly and refrigerate to slow further fermentation.
