- 6-7 cups water
- 1/2 cup sugar (mix of raw, caster, rapadura – all organic when possible)
- 4 black tea bags
- 1 to 1.5 cups previous batch
- SCOBY
Boil the water in a saucepan, and add the sugar. Return to the boil for 30 secs or so then remove from heat. Add the tea bags, leave to stew for at least an hour (can be longer, doesn’t really matter).
Leave the tea mix to cool to room temp (20-22C).
Get your existing batch of kombucha, and using only NON-METAL implements and bowls, carefully remove the SCOBY and 1-1.5 cups of kombucha into a glass bowl and set aside. (Divide SCOBY if it looks like it needs it.)
Bottle the remaining kombucha, straining it through a plastic sieve, through a funnel and into a clean bottle.
Rinse the brewing jar with water (no need to fully wash). Return the SCOBY and reserved kombucha to the jar, then top up with new batch of tea. Cover with a paper towel secured with a rubber band.