• Work with clean hands and utensils, but don’t use anti-bacterial soaps. Hot water is best for cleaning.
• Add the tea bags and sugar to a 4-cup container and add 3 cups boiling water. Steep for 5 minutes. Remove the tea bags. Let mixture cool.
•  IF this is your very time making kombucha you will need to buy a SCOBY and starter liquid or get one from a friend.  Place the starter liquid in a 1/2 gallon jar. If this is not your first kombucha ferment, remove the SCOBY from your half gallon jar and place it on a clean surface. Place your kombucha that has been through it’s first ferment in a clean jar for drinking or in brewing bottles for a second ferment to flavor. Reserve 1 cup first ferment kombucha (just leave it in the jar).
• When the tea cools, add it to the starter kombucha in the 1/2 gallon jar and then fill the jar with more water until it is 1 inch or so from the top.
• Gently place the SCOBY in the jar and secure a breathable tightly woven cloth or coffee filter over the top. Let ferment 3-7 days at room temperature.
• TIP: to speed the process you can add cold water to the jar with the remaining liquid (about half full) and then add the hot sweet tea mixture on top. You only want your starter liquid to get warm though, adding very hot water to it will kill the live and active cultures.

TO FLAVOR AND SECOND FERMENT:

• A half gallon of first fermented kombucha will fill three 16-ounce brewing bottles, fill to just where the neck starts to curve.
• Add a few ounces of fruit chopped into small pieces, fruit puree, or fruit juice. It should fill the bottle 1-2 inches from the top. You can also add things like herbs, turmeric, ginger, or edible flowers.
• Secure the caps to the brewing jars and ferment for another 3-7 days at room temperature.