Kombucha Recipe 1 Gallon Short-Cut Method

Boil 4 cups (1 liter) of purified water.

Add hot water & tea bags to pot or brewing vessel.

Steep 7-15 minutes, then remove tea bags.

Add sugar and stir to dissolve.

If the vessel is empty, add 2-3 quarts (2-3 liters) of purified water, then add the hot tea solution. (adding cold water first helps keep the vessel from heating up) - or - if the sweet tea was made in the vessel, then simply add 2-3 quarts (2-3 liters) of purified water.

Check to make sure the sweet tea is body temperature or below. A clean finger is the perfect tool!

Once it is, add SCOBY and starter liquid.

Cover with cloth cover and rubber band or a custom brewer cap.

Say a prayer, send good vibes, commune with your culture (optional but recommended).

Place the container in a warm, ventilated area out of direct sunlight for 7- 21 days (depends on taste). 75-85°F (24-29°C) is the best range, 80°F (27°C) is ideal. It may or may not get fizzy. The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.

After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Recipe may vary.

Set aside your SCOBY(s) and starter liquid (2 cups if possible) for the next batch from the top of the current brew. You may put them in any vessel or a SCOBY Hotel.

Decant & flavor your kombucha (optional).