This seems to come up with enough regularity that it is worth writing down.
If you’re a Southerner, the instructions are easy:
- Make a half gallon of sweet tea in a mason jar.
- Slip in a scoby with a splash of dregs and cover with a handkerchief secured by a mason jar lid.
- Wait a couple weeks
Didn’t grow up on sweet tea? No worries – detailed instructions are below:
- Make sweet tea
- Put 2 cups BOILING WATER in a tempered mason jar
- Add 4 – 6 bags TEA (I use half black, half green)
- Wait 15 minutes
- Remove tea bags (don’t squeeze them out because it just makes things astringent)
- Add 0.5 cup SUGAR and stir to dissolve
- Top up with ~ 6 cups COLD WATER
- Sweet Tea temperature should be around 70 – 75 F.
- Slip in a SCOBY
- Splash in some of the dregs from the last batch of kombucha
- Cover with a handkerchief and secure with a mason jar ring
- Put the jar out of direct sunlight on the counter or in the pantry and wait a couple weeks.
When’s it done?
- A new scoby will form and float on top. Once you see a fairly good sized scoby, you’re done. Pour a bit once in a while if you’re curious. Honestly, we’ve let ours go until the mason jar was nearly half scoby and it was fine – just less sweet so either pinch your nose or cut it back with sugar or seltzer.
What’s a scoby?
- Think of it like a close knit community of friends who are so inseparable that they are literally knit together into a solid mass. The ‘friends’ here are actually a symbiotic colony of bacteria and yeast (s.c.o.b.y) and you’ll need a real-life friend to give you one to get started.