Here is a picture of my kombucha set-up. The first fermentation jar is on the left and the second fermentation bottle is on the right.
1. Make a pot of tea (about 1 L of water with four teabags) and dissolve 1/2 c sugar.
2. Let cool to below body temperature; add to a large, clean jar, and add SCOBY.
3. Cover with paper towel or a cloth to keep dust out. Leave on the counter top. Label with the date you started the batch.
4. After seven to ten days, decant the liquid into a storage jar or bottle which has a lid. Discard any slime at the bottom of the jar when transferring liquids. Add fruit or spices for a second fermentation of two days on the counter top. Release the pressure every morning and evening, as bubbles will build up. Move to fridge and enjoy.
5. Make a fresh batch of sweetened tea for the SCOBY and repeat indefinitely.
6. Take a break of three to four weeks by putting the SCOBY in the first fermentation jar into the fridge with a fresh batch of sweetened tea.
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