Begin by brewing the tea on the stove. Do this by bringing the water to a boil. Taking it off the stove mix in the sugar until dissolved immediately. After this add in the tea bags and leave until cooked down to room temperature.
After this stir in the two cups of kombucha starter tea.
Pour your mixture into your jar of choice and with clean hands add the scoby to the jar. Cover the top with cheesecloth, paper towels, or a coffee filter and place a rubber band around the lid to hold the cloth in place.
Place the kombucha out of direct sunlight. We generally place ours in a cupboard. Leave it for 7-10 days without any disruption.
After 7 days you can begin tasting the kombucha daily by pouring a small amount into a cup. When it reaches a good balance of sweetness and tartness the kombucha is ready to bottle.
Before proceeding, prepare and cool another pot of the strong tea-sugar mixture for your next batch of kombucha. With clean hands, gently take the scoby out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick. If it is, you can use this scoby to create another batch or can give it away or sell it if your state allows.
Measure out your two cups of kombucha starter tea from this batch of kombucha and set it aside for the next batch. Pour the remaining fermented kombucha (straining if you want) into as many bottles as you want flavors using the small funnel, along with any flavor you may want. This could be nothing, juice, syrups, herbs, or fruit as flavoring. Leave about a half inch of head room in each bottle.
Store the bottled kombucha at room temperature out of sunlight for 1 to 3 days. This starts the kombucha carbonation stage. Until you get know how quickly it slowly your kombucha carbonates, it's helpful to keep it in plastic bottles- and just like soda- the bottles will feel rock solid when fully carbonated. Refrigerate to stop conclude the changes to the kombucha, and then drink within a month
Before making your new batch clean the jar being used for the kombucha fermentation. Then combine all your ingredients. Slide the scoby on top, cover, and ferment for 7 to 10 days.