Kombucha is very easy to make, and requires little attention once set up. It’s also very forgiving if you find you get busy and can’t bottle a brew when it’s ready. Apart from your scoby, there are a few other things you’ll need:
A large glass jar - I use a Maxwell and Williams 6 litre candy jar, as it's sturdy, easy to clean and reasonably priced.
For bottling, I use mostly glass, and my favourites are Grolsch swing tops. It’s easy finding people to help you empty them. I’ve bought a few cheap plain ones, but the tops haven’t sealed well enough, so I stick with Grolsch now. Sodastream bottles also work well, as they can handle the pressure and are easy to clean. You’ll also need a funnel, seive, measuring jug and a square of muslin.
Once you have your equipment, the ingredients for your brew are very simple; water, tea and sugar. Tea can be bags or loose, brewed in a strainer.
In a large pot, simmer 4 - 6 teabags in 4 cups of water until you have a good strong brew - usually about 10 minutes. You can use any tea, but rooibos is my favourite.
Add 1 cup of sugar, stirring well until it’s dissolved. Then add 3 litres of cool water and 2 cups of starter tea. Poor this into your clean brewing jar, topping it off with your scoby. You can cut or tear your scoby to fit, and the surface area can affect how quickly your brew will ferment; a larger surface area offers more opportunity for fermentation. Cover the jar with a clean cloth, and find a nice spot on the bench where your brew won’t be in direct sunlight or in your way.
With the fermentation underway, you have a week or two to think about bottling and flavouring your kombucha.