Okay, so once your kombucha is done with its’ first fermentation, it’s time to continue the brewing process.
****Make sure EVERYTHING that touches the kombucha is sterilized with hot water and white vinegar
Start off by bringing 1 gallon of distilled water to a simmer
Add in 1 1/2 cups of sugar, allow to dissolve, and bring everything to a boil.
Once boiling, add 1/2 cup of tea leaves, turn off the water, and allow to cool.
It should take about a day to fully come down to room temperature
I decided to transfer it to a 2 gallon glass jar with a spigot. Make sure the jar is glass and the spigot is plastic. Not metal.
To transfer it, I strained it through a plastic strainer.
Keep straining until just the scobys are left
Carefully take out the scobys and place in the jar
Pour out the liquid into sterilized jars.
I decided to use three so I could flavor the kombucha three ways
Make sure between 1/2- 2 cups at least of kombucha is left in the 2 gallon jar.
Pour the freshly brewed and cooled liquid into the 2 gallon jar.
Cover securely with a paper towel and rubber band.
Now time to flavor the small jars.
In each I put different fruit.
One I put a handful of blueberries, one strawberries, and one cherries.
Once all the flavors are added, cover securely
Place in a warm place along with the kombucha.
That is it! Now it’s time to allow the kombucha to ferment some more :).