Hey Guys and Gals! The first fermentation is where sweetened black tea becomes kombucha.
Ingredients
4 cups of water, boiled
2 to 3 tbsp loose-leaf black tea
3/4 cup cane sugar
8 cups of cool water
1 SCOBY
2 cups kombucha starter tea (any previously fermented kombucha)
Directions
1. Boil 4 cups of filtered water. Turn off the heat and steep the tea for 15 minutes.
2. Strain the tea into the fermentation jar. Stir in the cane sugar. Do not use a sugar alternative.
3. Add the 8 cups of cool water to bring the temperature down.
4. When the tea is between 65 and 80F, add the SCOBY and the starter tea.
5. Cover with a few layers of tightly woven cloth and secure with a rubber band. Leave about a third of the jar empty.
6. Keep in a dark spot at room temperature (70 to 75F, 21 to 24C) for 7 to 10 days. Leave it alone for at least the first few days; no shaking.
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