Ingredients

• 1 Large SCOBY 

• 600ml starter liquid (supplied with SCOBY
  
  

• 1 cup sugar
  
  

• 3.4L unchlorinated water
  
  

• 6 tea bags (black, green, or mix)
  
  

• Optional: flavorings for second ferment (ginger, berries, herbs, lemon)
  
  

Equipment

• 4 L glass jar (avoid metal, only marine grade stainless steel is good)
  
  

• Symbiota elasticated cotton top or Clean cloth or coffee filter + rubber band
  
  

• Stainless or plastic spoon
  
  

• Bottles for second ferment (if desired)
  
  

Step 1: Brew Sweet Tea

1. Boil 2 L of water.
   
   

2. Add tea bags, steep 5–10 minutes.
   
   

3. Remove tea bags, stir in 1 cup sugar until dissolved and add remaining 3.4L water
   
   

4. Let tea cool completely to room temperature (Important! hot tea can kill the SCOBY).
   
   

Step 2: Start the Fermentation

1. Pour cooled sweet tea into a clean glass jar.
   
   

2. Add starter liquid (from previous batch unflavoured or supplied with your Symbiota SCOBY).
   
   

3. Gently place the SCOBY on top ( it does not matter if it sinks, your scoby has not died)
   
   

Step 3: Ferment

1. Cover jar with your elasticated cotton top 

2. Leave at room temperature (20–25°C) for 7–14 days.
   
   

3. Taste periodically after 7 days:
   
   

• Sweeter = shorter ferment
  
  

• Tangier / less sweet = longer ferment

Step 4: Remove SCOBY & Bottle

1. Wash hands and remove SCOBY.
   
   

2. Reserve 2-3 cups liquid as starter for the next batch.
   
   

3. Pour kombucha into bottles for drinking.
   
   

Step 5: Optional Second Ferment (Flavoring / Fizz)

1. Add fruit, ginger, herbs, or berries to bottles.
   
   

2. Seal tightly, leave at room temp 1–3 days to carbonate.
   
   

3. Refrigerate to stop fermentation before drinking.
   
   

Tips for Best Kombucha

• Use non-chlorinated water - chlorine can inhibit fermentation.
  
  

• Keep jar covered but breathable - prevents contaminants.
  
  

• Taste test often - you control sweetness vs acidity.
  
  

• Cleanliness is key - prevent mold or off-flavors.

• You can ensure safety by making sure the pH is lower than 3.6 and testing with pH strips
  
  

• Avoid metal unless marine grade stainless steel

Storage

• Unflavored kombucha: refrigerate up to 1–2 months
  
  

• Flavored / second ferment: refrigerate immediately after desired carbonation