Booch Bar Kombucha Recipe

Boiling the Water

In a large pot, bring 4 cups of water to a boil.

Steeping the Tea

Once the water is boiling, remove it from the heat and add the 4 black tea bags. Let them steep for about 15 minutes.

Dissolving Sugar

After steeping, remove the tea bags and add 1 cup of sugar to the hot tea. Stir until the sugar is completely dissolved.

Cooling the Tea

Let the sweetened tea cool down to room temperature. This may take 30-60 minutes.

Combining Ingredients

Once the tea is cooled, pour it into a large glass jar (at least 1-gallon capacity). Add 1 cup of starter tea and the SCOBY.

Covering the Jar

Cover the jar with a clean cloth or coffee filter and secure it with a rubber band to allow airflow while keeping contaminants out.

Fermenting

Place the jar in a warm, dark area (around 70-85°F or 21-29°C) and let it ferment for 7-14 days. Taste the kombucha starting from day 7 until it reaches your desired flavor.

Flavoring the Kombucha

Once the kombucha has fermented to your liking, remove the SCOBY and set it aside for your next batch. If desired, add grated ginger, lemon juice, and berries for flavor.

Bottling

Using a funnel, pour the flavored kombucha into bottles, leaving about an inch of headspace. Seal the bottles tightly.

Second Fermentation (optional)

For added carbonation, leave the sealed bottles at room temperature for an additional 3-5 days. After this, refrigerate to stop fermentation.