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Remove from heat and dissolve sugar into it. Add the tea bags and allow them to steep for at least 20 minutes (or until tea has cooled). 2. Cool to Room Temp: Allow hot tea to cool to room temperature. Quicken this process by boiling just 2 cups of water, dissolving the sugar, and steeping the tea for 20 minutes.

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Pour the sweet tea into a 1-gallon jar and add the remaining 2 1/2 quarts of water. Check the diluted sweet tea mixture with a clean finger to make sure it has cooled sufficiently before adding the prepared kombucha or the scoby; it should be lukewarm (or cooler) to the touch.

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The first step of making hard kombucha is brewing the base. Traditional kombuchas are made with black tea in boiling water and refined cane sugar for sweetness. At JuneShine, we do things a little differently. We think green tea and organic honey make for a better product than the traditional black tea and sugar mixture.

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Directions: Round One: Bring two cups of water to a boil; remove from heat. Steep the entire package of Be Well Blend for 5-10 minutes. Add 1 cup of cane sugar and stir to dissolve. Add sweetened tea mixture to the gallon jar. Fill the jar up with room temperature filtered water, leaving about 3" of space at the top.

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Making hard kombucha has been a super fun experiment for me. I've learned a ton about all the biological processes in kombucha and beer. I've read a lot of academic papers. I've made nearly two dozen batches, varying sugar concentration and type, yeast, kombucha concentration, temperature, fermentation time, etc. The results haven't always been.

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Kombucha Starter: Set aside 2.5 cups of your fresh kombucha. This will be your starter for the next batch. Sweet Tea: Brew 10 grams of black tea in a small amount of water to create a concentrated tea base. Add two cups of sugar (a mix of dextrose and regular sugar works wonders) and some yeast nutrients to ensure a robust fermentation.

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To make hard kombucha, you need to start with a batch of, you guessed it, freshly brewed kombucha. Start with a SCOBY. First things first: you'll need a SCOBY. SCOBY stands for Symbiotic Culture of Bacteria and Yeast. A kombucha SCOBY is similar to a vinegar mother, and it helps keep the tea safe to drink as it ferments.

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Step 3: Let It Brew. Store the jar of kombucha at room temperature, ideally between 75°F-80°F, out of direct sunlight, and in a place where it won't get jostled. Ferment it for seven to 10 days.

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Add sweetened tea to sanitized fermenter, then add SCOBY and 2 cups of starter kombucha (or ¼-½ cup distilled vinegar). Stir well, then remove a small sample and test pH. If below 4.5, cover fermenter with screen material and secure with rubber band. Keep fermenter in the correct temperature range for 7 days.

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The first step in making hard kombucha is the first fermentation process to produce regular kombucha. Start by preparing sweet tea. Bring water to a boil, remove it from heat, and dissolve sugar into the hot water. Add tea bags and allow them to steep for at least 20 minutes or until the tea has cooled to room temperature.

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Steps. Brew tea in hot water for 15 to 45 minutes. Remove tea bag of tea leaves. Add sugar and stir to dissolve. Pour the sweet tea into the fermentation container and add, in the following order, the cold filtered water, the starter and, if desired, the kombucha scoby (whole or a piece of it).

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Making a SCOBY Ingredients: 7 cups (1.6 L) clean water; ½ cup (100 g) white sugar; 4 bags black tea (or 1 Tbsp loose tea) 1 cup (235 mL) unpasteurized, unflavored store bought kombucha; A large glass or ceramic container (two jars holding at least ½ gallon (1.9 L) each, or one jug holding at least 1 gallon (3.7 L)). Alternatively, use a glass jug with a built in spigot to make pouring the.

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Step 1: Make the base tea. Heat your water and steep the tea bags for the package's recommended length of time. Stir in about 3/4 cup (7 ounces) of sugar, making sure it's dissolved completely. Cover your sweet tea and let it cool to room temperature.

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Unlike regular Kombucha, hard Kombucha undergoes two to three fermentation processes that can take a total of more than 4 weeks. The first fermentation of hard Kombucha is for making the Kombucha. It is a crucial part of the Kombucha making process that requires oxygen. This can take 6 to 10 days and more.

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Let it cool to lukewarm, then stir in yeast. Allow the yeast to activate for 5 minutes, until bubbles form and the yeast is frothy. 2. Bottle: Meanwhile, transfer kombucha to bottles or a growler (or any vessel with an opening that will fit your airlocks. Portion yeast slurry equally into each bottle of kombucha.

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Step 3: Cool the Tea and Add the SCOBY. Allow the sweetened tea to cool to room temperature (about 2 to 3 hours). Remove the tea bags, then pour the tea into a 1-gallon glass jar. (This is very important because the SCOBY does not like hot water.) Gently pour the SCOBY and 1 cup of starter kombucha into the jar.