MAKE THE TEA
Bring water to a boil then remove from heat. Add sugar and stir until dissolved. Add tea and leave to steep for at least an hour in the pot, until room temperature. Strain the tea leaves or remove tea bags.
Transfer your sweetened tea into a clean glass jar(s). Strain the tea while maintaining a clean space and having clean hands. Add your SCOBY to the jar and pour in the 1-2 cups of already fermented kombucha. Secure a tightly woven cloth in place over the opening of the jar with a rubber band.
Flavoring your kombucha is optional. If you want to spice up the tea a little bit and get creative with the flavors, now is the time to do it. Once you have removed your SCOBY with clean hands and have it set aside with the reserved kombucha, transfer the kombucha into one (or multiple smaller) new jars. The ways to flavor kombucha are endless. Depending on what you prefer, you can add small (whole or mashed) fresh fruit, fruit juice, or add herbs and spices into the jars. Even better, combine a little bit of everything. When I make kombucha, I like to change up the flavoring every time. My last made kombucha was flavored with apple juice, lemon juice, and mashed ginger. Seal jars tightly after flavors are added and allow to infuse at room temperature for 1-2 days.
Strain your kombucha into clean sealable bottles. A tight cap makes sure that carbon dioxide does not escape and the kombucha can be carbonated. If you are already an avid kombucha drinker, repurpose old store bought kombucha bottles for this. Fill bottles up leaving a little less than an inch of space from the top. Set aside sealed bottles to ferment out of direct sunlight for 1-10 days. To make sure that the kombucha won’t completely explode when opened, crack the seals slightly to check for carbonation daily.