Your Guide to Crafting Delicious Kombucha with Scoby Juice's Kombucha Brewing Vessel

Ingredients:

14 cups of filtered H2O

4-6 teaspoons of loose-leaf tea (black, green, or white)

1 cup of sugar

1 scoby and 1-2 cups of starter kombucha

Fruit, herbs, and spices for flavorin'

Equipment:

Scoby Juice's Kombucha Brewing Vessel

Tea kettle with infuser or pot with tea infuser ball

Swing-top bottles

Step 1: Clean Up

Rinse your equipment with hot water and distilled vinegar.

Avoid using anti-bacterial soap or paper towels.

Step 2: Tea Time

Fill the tea kettle or pot with 6-8 cups of filtered water and heat it up.

Steep 4-6 teaspoons of loose-leaf tea in the hot water for 4-5 minutes.

Pour the tea into the Scoby Juice's Kombucha Brewing Vessel.

Step 3: Sweeten the Deal

Add 1 cup of sugar to the hot tea and stir until fully dissolved.

Fill the vessel with the remaining filtered water.

Allow the tea to cool down to room temperature.

Step 4: Add the Goodies

Once the tea has cooled, add the scoby and kombucha starter.

Put the lid on tight, making sure it's securely in place.

Step 5: Fermentation Station

Store the vessel between 68-85°F (20-29°C) in a place away from direct sunlight.

Let it ferment for 7-10 days.

Check the temperature to make sure it's in the ideal range.

Taste the kombucha until it's the perfect balance of tangy and tart.

Step 6: Bottlin' Time

Use the spigot to bottle the kombucha.

Remove the plug and open it up to fill the swing-top bottles.

Step 7: Flavor Fest

Add fruit, herbs, or spices to the bottled kombucha for secondary fermentation and flavor.

Store the bottled kombucha between 68-85°F (20-29°C) in a place away from direct sunlight for an additional 2-3 days.

Step 8: Chill and Sip

Store the kombucha in the fridge to chill.

Enjoy your homemade kombucha, boss!

Note: Save about 1-2 cups of kombucha and the scoby for use as a starter in the next batch.