Kombucha - My Way 

Easy continuous brew for 1 gallon jar.

Remove tea into bottle. Fill it almost to the top for the most fizz. But not so much that it bubbles out when you open it - be prepared. The fizz can be intense.

~To each 1 qt serving bottle add:
some honey, about 1 t - 1 T, just dump some in, it really makes crazy fizz (OR 1 t sugar) and something to flavor it.

about 1/4 cup apple juice, trader joe's strawberry lemonade, home made lemonade, etc.

Mash up a pear or dice a peach and add the sugar to that.

Lemon is the most reliable great taste. Peel thinly, add the peels. Remove the white part then dice the lemon into the bottle. Add the sugar and shake to dissolve.

Hibiscus syrup is out of this world! And it looks beautiful as well. Add 4 oz syrup AND 1 t to 1 T more sugar to each quart. My homemade syrup recipe isn't too sweet - that way you can drink it by itself.

Make a lemonade or lemon-lime or lime syrup concentrate. Makes an incredible intense "ade":
4 c lemon or lime or mixed juice
8 oz cane sugar
8 oz local raw honey
1 oz homemade stevia
Keep in fridge to add to many batches of kombucha. Add about 3-4 oz per quart.

Lemon-lime syrup - with water to stretch the fresh lemons and limes.
Simmer together:
8 oz cane sugar
8 oz local raw honey
1 c water
Let cool then add:
juice from approximately
1 lemon
2 limes
1 oz homemade stevia
Stir well and add about 6 oz to each quart.
This quantity made 4 qts of kombucha. This was really sweet! Very good, but you could use it for 5 or 6 quarts.
~Basic Feeder tea:
4 c filtered water, brought to just a boil. Over boiling depletes the oxygen.
3 tea bags
Let cool to room temp but not for too long, only a couple of hours. Too long releases too much bitterness.

Dissolve in:
1/4 c cane sugar (2 oz)

Rinse the tea leaves with hot water (You should but I don't usually).
Use 180*-200* fresh water.
Use 2 g leaves for 6-8 oz water.

For 32 oz (1 qt) tea:
8 g (0.3 oz)
2 oz sugar

For 96 oz (3 qts) tea:
1 oz tea leaves.
6 oz sugar

For 128 oz (4 qts)
1.3 oz tea leaves
8 oz sugar

For 5 qts
1.6 oz tea leaves
10 oz sugar

~for 8 qts but NOT as strong
and be sure to rinse tea leaves
2 oz tea leaves
16 oz sugar

For 10 qts
3.3 oz tea leaves
20 oz sugar

Always leave at least 20% of the kombucha to act as starter tea. I keep 7 qts so I could decant 5 1/2 qts, leaving 1 1/2 qts for starter tea.
~Quick guide: decant 5 qts and leave 2 qts if you want a lot of kombucha for a gathering.

Another way to maintain is to decant what we want to drink and be sure to replenish once a week.

~Also don't fill the jar too full or it will expand and spill out the top. That's why the 2 gal jar is only 7 qts full.

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