- 400–600 grams sugar
- 20 grams tea
- One kombucha SCOBY (or multiple)
- about 4000 mL water
- Gather your ingredients
- Boil your water and dissolve the sugar in the water.
- Steep the tea in the hot sugar water for 5 minutes. If using tea bags, simply remove them. If using loose-leaf tea, strain all the tea leaves from the mixture.
- Allow the sweet tea mixture to cool completely. It should be room temperature before moving on to the next step.
- Once it is cool, add the kombucha SCOBY(s). Some SCOBYs float, others may sink to the bottom, either way it’s fine.
- Cover the jar with a tight-weave cloth lid and rubber band. You must use a cloth lid to allow oxygen flow.
- Keep the jar of sweet tea with the SCOBYs at moderate room temperature, out of direct sunlight for about two to three months undisturbed.
- Strain the SCOBYs from the vinegar, bottle the vinegar, and store in air-tight bottles at room temperature.
- Start another batch of vinegar or kombucha with the SCOBYs.
