Dietary guidance: v v
1 quart water
2/3 cup sugar
4 tablespoons loose caffeinated tea (or 8 teabags)
2 cups mature kombucha (can use GT's "original" flavor)
Kombucha mother (get one from a friend or order one online)
Mix the water and sugar in a pot, and bring it to a boil. Remove from heat, add tea, and steep for about 15 minutes.
Transfer the sugary tea into a clean gallon-size jar. Fill 3/4 of the way with cold water. Add the mature kombucha and top the jar off with cold water. Add the mother, and position it so that the firm, opaque side is facing up.
Cover the jar with a clean cloth, and let it sit (ferment) in a warm place for 1-6 weeks. The longer you ferment it, the stronger and more acidic the flavor will be (apparently GT ferments his for 4-6 weeks).
If you wish to flavor your kombucha, add 1 cup of 100% juice to the kombucha before you bottle it. You can also add grated ginger, herbal infusions, or anything else you like to flavor the kombucha. Be creative!
If you wish to bottle your kombucha, pour it into sterile glass bottles, leaving an inch or so of room at the top. Cap the bottles tightly and let them sit at room temperature for a couple days to carbonate, then move them to the fridge.
(Bottles can be sterilized by mixing a tablespoon of bleach in a gallon of cold water, and pouring roughly 1/4 cup into each bottle. Cap & shake the bottles, then let them sit 10-15 minutes. Rinse thoroughly with hot water. There should be no bleach smell.)
The mother will grow a baby on the surface of the liquid. The mother and baby can be separated, and then the baby can become a mother (use it to make more kombucha or give it to a friend). Mothers and babies may be stored in the kombucha liquid in the refrigerator.