FIRST FERMENT-
1) get a scoby (obtain from a friend cuz i never made my own)
2) brew some black tea (i do 10 teabags and 1 gallon of water)
– bring to a boil
-add 4 cups sugar
3)transfer to giant glass container
4)add a second gallon of water (cooler or room temp)
5)wait till tea is room temp- add your scoby
6) cover with breathable material (paper towels, cheesecloth, cotton t shirt..) and secure with a rubber band
7)label it with the date and let this ferment for 5-7days
SECOND FERMENT
okay so your booch is ready for flavor and carbonation!
1)with clean wooden utensils and a clean container take out the scoby and some of the kombucha, put on the new container and put off to the side
2) take your clean jars (preferably with air tight seal) and add desired fruit to the bottom of the jar. i usually fill up the jar with an inch or so on the bottom. (this one jaboticaba, starfruit, passionfruit and mammee apple!)
3) this step is important. MAKE SURE TO USE A WOODEN SPOON AND MIXX UP THE KOMBUCHA BEFORE POURING IT INTO THE NEW JARS WITH THE FRUIT! this matters
4)using a funnel if you have to pour the kombucha into to jars ontop of the fruit. leave about 1-2″ headspace before closing the jar (airtight)
5) wait 24 hours and then MAKE SURE TO BURP YOUR JARS! thats where the magic happens and you should totally have flavorful, carbonated booch!!
after i burp them then i close them again and put them in the fridge! i leave the fruit in for just a few more days for some extra flavor and then i strain it out! lemme know if you try it!
good luck!
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