Boil 4 cups of water in a pot and steep the tea bags for about 10 minutes. Remove the tea bags and stir in the sugar until it is completely dissolved. Let the sweet tea cool to room temperature.

2. Combine Ingredients

In a large glass jar or fermentation vessel, pour the cooled sweet tea. Add the starter tea and gently place the SCOBY on top of the liquid.

3. Fermentation

Cover the jar with a clean cloth or coffee filter secured with a rubber band. Allow the mixture to ferment at room temperature, away from direct sunlight, for 7 to 14 days. Taste periodically to check for desired flavor.

4. Bottling

Once the kombucha has reached your desired flavor, remove the SCOBY and set it aside for your next batch. Pour the kombucha into bottles, leaving some space at the top for carbonation. If desired, add optional flavorings at this stage.

5. Second Fermentation (Optional)

Seal the bottles and let them sit at room temperature for another 3 to 7 days to carbonate. After this period, refrigerate the bottles to stop fermentation.

6. Serve

Once chilled, pour 8 oz of your homemade draught Buchi Kombucha into a glass and enjoy!

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