First ferment
Sweet tea + SCOBY + starter liquid. Sit for 7–14 days. That's a whole brew.
What you need
Black tea
6 bags · 2 L water
White sugar
200 g · standard
SCOBY + starter
from a friend or shop
Do this
Brew strong sweet tea
Boil 2 L water → steep 6 bags of black tea 10 min → stir in 200 g sugar → cool completely.
Pour into a clean jar
Wide-mouth glass. Never metal touching the SCOBY.
Add starter liquid + SCOBY
200 ml of previous batch (or store-bought raw kombucha) + the SCOBY. It's fine if it sinks.
Cover with cloth, sit
Breathable cloth + rubber band. Warm spot (~22–26 °C). Dark corner. No fridge.
Taste from day 7
Should taste tangy but still slightly sweet. Longer = more vinegary. Stop when you like it.
Reserve, bottle
Save 200 ml + SCOBY for the next batch. The rest goes into bottles → second ferment.
Next: flavor it