Some people say you can make your own scoby from store bought kombucha, while others believe you don’t get a strong enough brew and subsequent brews with this method. I purchased my scoby and starter liquid (a one time investment). After the initial batch, you start making your own scoby with each brew, and you will have plenty to give away to friends and family who wish to make their own.
For 1 Gallon Jar
Ingredients:
1 large scoby
1-2 cups starter liquid
3-4 tablespoons loose leaf tea
3/4 cup cane sugar (150 g)
Water
Step 1 (First Fermentation):
Boil water. Steep 3-4 tablespoons of caffeine tea (Black, Green, White, or a mix of all 3). Steep for 10-15 minutes.
Add sugar while tea is hot. Mix well to dissolve. Let tea cool to body temperature.
In a clean jar, add room temperature water (a little over 1/3 of jar), then add cooled tea. Leave some room for the scoby and a cup of starter liquid. Make sure the liquid is body temperature. Add scoby with the starter liquid.
Cover the mouth of the jar with a cotton cloth/napkin. Make sure it’s not a cheesecloth as the holes of a cheesecloth are large and bugs can get in. Place in a warm area in your house (away from direct sunlight). Somewhere with good airflow. Let the tea ferment for 7-14. Ideally the temperature of the house should be between 75-80 F (23 – 26 F).
Step 2 (Second Fermentation):
After 2 weeks the kombucha is ready to flavor and bottle. This step carbonates the beverage. Any sweet fruit will work. I prefer juicing the fruit first and using only the juice (a few tablespoons per bottle). Add the kombucha almost to the top of the bottle (leave about 1/2 inch room) Once the kombucha is bottled leave it in room temperature for 4-7 days to carbonate. Then refrigerate and enjoy.
I read The Big Book of Kombucha and followed all their suggestions to brew my first batch. I suggest reading and learning as much as possible before your first attempt.