Brew the sweet tea

• Bring the water to a boil and steep the black tea.
• Stir in the sugar until fully dissolved, then let the tea cool to room temperature.

Start the first fermentation

• Pour the cooled sweet tea into a large jar and add the unflavored kombucha as a starter.
• Cover the jar and let it sit at room temperature, away from direct light.

Bottle the kombucha

• A pellicle (SCOBY) will form on top; it is the mother of the kombucha.
• Bottle most of the kombucha, leaving at least 2 cups of kombucha and the pellicle in the jar.

Second fermentation

• Add your chosen flavoring to the bottles.
• Seal the bottles and let them ferment to build carbonation.

Keep the brew going

• Add fresh sweet tea to the jar with the reserved kombucha and pellicle to repeat the first fermentation.
• The second fermentation is ready when the bottles are opened and carbonated bubbles rise to the top.