In a 1 gallon (or larger) glass container (preferably with a plastic spigot at the bottom, such as an iced tea container), Start with 16oz Raw Kombucha and mature S.C.O.B.Y.
Add 3 quarts sweet tea. Cover with coffee filter or super fine cloth and rubber band over the top. Rest 4-7 days.
Every day from the time your initial Kombucha is ready: (2 X 16oz per day recipe) Make 32 oz (or amount of Kombucha you consume daily) sweet tea in 2 containers (16oz each).
After the tea has cooled to 75 degrees, remove 16oz of the 1st ferment Kombucha. Add 16oz fresh sweetened tea to Kombucha gallon Combine 16oz first ferment Kombucha and the other 16oz fresh sweet tea together. Strain, bottle, and seal for the 2nd fermentation (after 1-4 days, chill and
Kombucha does not like metal. Refrain from using metal utensils and containers (or in containers) when working with your Bouch.
S.C.O.B.Y. (Symbiotic Culture Of Bacteria & Yeast) Don’t have one? Grow one!:
In a glass 1 gallon (or larger) container, empty 2, 16oz raw Kombucha bottles
(purchased from the store) (This should only be in the bottom 1/4 of the jug), cover with coffee filter or super fine cloth and rubber band over the top. Let rest 7-10 days, until S.C.O.B.Y. Matures (DO NOT STIR).
Sweet Tea Recipe:
16oz (2 cups) boiling water, 1 green tea bag, 1oz (2Tbs) raw sugar.
One gallon (8 X 16oz) boiling water, 8 green tea bags, one cup (8oz) raw sugar.
2nd Ferment and Flavoring:
Sometimes Instead of adding green tea to the 1st ferment, I will substitute flavored, herbal, sweet tea (same recipe substitute tea bag).
Sometimes I will add purée, frozen (raw, organic) berries or fruit to the mixture, and then strain it before bottling.
Sometimes I will add 1-3Tbs raw chia seeds after bottling.
I usually will only 2nd ferment for 1-2 days. I only have 4-6 bottles in circulation. This saves on cupboard space.
Happy bouch growin’