1 Large glass container
A tight woven cloth like a tea towel
2 litre water
200 gr or 1 cup unrefined granulated sugar
8 green or black tea bags
1 cup kombucha from the previous batch
Boil the water and pour over teabags and sugar. Stir to dissolve and let it cool down. Once it has cooled down pour it into the large sterile glass container and slip in the scooby with the reserved kombucha. Cover with your cloth and leave it somewhere with an even temperature like on the kitchen counter or above the fridge.
You can leave your Kombucha to ferment for 5 days to couple of weeks but come back to it and taste it when you get a fruity taste it is ready to be bottled. How you like your kombucha sweet or drier and sour will determine how long to leave it to ferment. Pour the kombucha into sterile glass bottles leaving 2 inches from the top for expansion and cover with a tight-fitting lid. Leave to ferment further in the bottles for a couple more weeks to get the fizz going than when it is ready put in the fridge to stop the fermentation process. If you suspect much fizz may be building up than let the drinks bleed a little by releasing some of the gas, then refrigerate.