How to Make Kombucha

Kombucha is a fermented tea that has probiotics to aid in healthy digestion. It can be brewed at home using a "mother," which is a solid mass of micro-organisms or with one bottle of unflavored kombucha.

Equipment

2 Gallons of cool Tea
Strainer
String
Large Glass or Ceramic Jar
Cloth (a t shirt works well, best if it is white)
Kombucha mother or Some Kombucha
Sugar ( Tuabinado, brown, granulated or both).

1) An appripriate amount of tea to begin with would be about 2 gallons, or an amount you desire to consume. Brew your choice tea and let it cool. Use a ceramic or glass container, plastic will leech.

2) If you have a mother mushroom add it to the tea using washed hands. If not add one bottle of unflavored Kombucha.

3)Add 1.5 -2 cups of sugar per gallon of tea. This can be done to taste.

4)Cover with a white cloth and secure to the rim of the jar with string so that nothing can get in and contaminate the mixture.

*Working with a pre existing mother the process will take 3-4 weeks depending on your preferred sweetness (taste becomes more vinagery after time.). Taste it weekly to check if sugar needs to be added.
If you used unflavoured kombucha instead of mother the process will be a lot slower. It will take some time for the mother to form and fermentation will be slower.

Once the desired taste has been achieved, you may bottle with various fruits and herbs. This will cause fermentation and carbonation. Store at room temperature for one week then refrigerate. Make sure to chill well before opening or the bottle will explode.

The mother will replicate and can be used again and again. When another mother forms you can share it with a friend.