Name: Bulk Kombucha Brew, Unflavored
Total time: 30 min
Ingredients: 1 Gallon Water; 5 teabags Black tea; 1 Cup Sugar; 1 Whole Kombucha SCOBY

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Bulk Kombucha Brew, Unflavored

Part 2 of the kombucha brewing recipes following after the SCOBY recipe. This will show you how to brew a large batch of unflavored kombucha, at a ridiculously low price of ~1, which can later on be flavored with fruit, juices, herbs, and spices.

Total Time30 mins

Course: Drinks

Cuisine: Chinese

Keyword: Black tea, Fermentation, Kombucha, Probiotic

Servings: 1 Gallon

Cost: $1.00

Equipment

1 Gallon Jar, Bowl, or Container
Pot
Clean/Breathable Cloth/Towel

Ingredients

1 Gallon Water
5 teabags Black tea
1 Cup Sugar
1 Whole Kombucha SCOBY

Instructions

Boil roughly 10 cups of water and put it in the 1 gallon jar/container.
Steep the tea bags in the boiling water for 10-15 minutes then remove the teabags from the tea.
Add in the rest of the gallon of water to the jar.
Add the sugar to the tea and mix thoroughly until fully dissolved.
Let the sweet tea mixture cool down until it is 85 degrees farenheit or lower (The kombucha SCOBY will die if you place it in water with a temperature at or above 90 degrees farenheit).
Place the kombucha SCOBY into the sweet tea mixture.
Cover the jar with a clean, breathable cloth or towel to allow airflow into the jar while also keeping out contaminates and insects.
Keep the sweet tea mixture with SCOBY inside and in a room temperature, low to medium sunlight enviroment for around 7-10 days. Around day 7, you should be able to see: 1) That the liquid turned from a darker brown to a lighter brown 2) The SCOBY is starting to form to the circumference of the jar 3) The taste is mildly sweet with a slightly funky flavor.
After the 7-10 days of fermentation, with all of the signs indicating it has been fermenting properly, it will be time to flavor the kombucha which will be another set of instructions coming out soon.