I prefer to brew in two gallon batches to get more bang-for-my-buck when it comes to time commitment. Feel free to half this recipe to make a one gallon batch! So long as you follow the basic rules, you should be good to go. Not sure where to get a SCOBY or some starter? Check the notes section below for my recommendation!
Boil 8 cups water.
Turn off heat and add tea bags (or loose leaf). Stir and allow to steep for 10 minutes.
Remove tea bags - if using loose leaf, leave tea leafs in the batch and continue to follow the instructions below.
Add sugar and stir to dissolve.
Once the sugar is dissolved, transfer sweetened tea to your brewing vessel. If you used loose leaf tea, strain the tea leaves out as you pour into your vessel.
Add remaining 16 cups water.
Once the diluted tea's temperature is below 84°F, add plain kombucha (or starter tea) and stir.
Carefully add SCOBY.
Cover and secure.
Place vessel in a warm (70° - 85°F) space, away from direct sunlight and allow to ferment for anywhere from 7 to 21 days (see notes!).
Bottle or enjoy flat (see "Part 2, Bottling" for instructions on secondary fermentation - link in notes).