Combine 2-3 cups hot water and cup sugar in a glass jar.

Str to dissolve.
Add 1 teaspoons loose tea or 2 tea bags. Steep at least 10
minutes.
Cool to 68-85F.
Remove tea bags or strain loose tea leaves from liquid.
Add cup distlled white vinegar to cooled tea.
Transfer scoby from the inital batch to the cooled tea.
Cover jar with a towel or cofee flter and secure with a
rubber band.
Allow the mixture to sit undisturbed at 68-85F, out of direct
sunlight, for 7 days
Check the pH of your tea. If pH is between 2.5 and 4.0, the
batch is fnished culturing. If the pH is above 4.0, contnue
culturing, checking the pH regularly.
Allow tea to culture for up to 30 days, or to taste.
The kombucha from this batch may be consumed. Retain
enough kombucha and a scoby to use as starter for the next
batch.
KOMBUCHA
TEA STARTER
Combine 2-3 cups hot water and cup sugar in a glass jar.
Str to dissolve.
Add 1 teaspoons loose tea or 2 tea bags. Steep at least 10
minutes.
Cool tea to 68-85F.
Remove tea bags or strain loose tea leaves from liquid.
Add cup distlled white vinegar to cooled tea.
Add dehydrated scoby to tea mixture.
Cover jar with a towel or cofee flter and secure with a
rubber band.
Allow the mixture to sit undisturbed at 68-85F, out of direct
sunlight, for 30 days.
Afer 30 days, even if there is no visible change in the scoby
or liquid, check the pH of the liquid. As long as the pH is
below 4.0, your scoby is actvated.
The kombucha from this batch may be consumed.
INSTRUCTIONS FOR ACTIVATING THE SCOBY
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BEFORE YOU GET STARTED
This box contains 1 dehydrated kombucha starter culture
(scoby). Please store in the refrigerator untl ready to
actvate.
If at any point you have questons or concerns about
your culturing process, contact Customer Support before
discarding anything.
Use unchlorinated, unfuoridated water.
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INSTRUCTIONS FOR MAKING THE
FIRST BATCH OF KOMBUCHA
It is normal that for the frst few batches, no baby scoby
forms, and there may be no visible signs of culturing.
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Use ingredients in the proportons shown in the table below.
INSTRUCTIONS FOR MAKING
KOMBUCHA REGULARLY
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Container Size Tea Sugar Water
Vinegar or
Starter Tea
One quart
1 teaspoons loose
tea or 2 tea bags
1/4 cup 2 to 3 cups 1/2 cup
Half-gallon
1 tablespoon loose
tea or 4 tea bags
cup 6 to 7 cups 1 cup
Gallon
2 tablespoons loose
tea or 8 tea bags
1 cup 13 to 14 cups 2 cups
INGREDIENT RATIOS
For instructons on favoring and botling, please visit our
website.
Before botling kombucha, carefully inspect the botles for
cracks, as cracks can weaken the integrity of the containers.
We also recommend burping the containers occasionally
during the second fermentaton to release excess pressure.
Fermented foods ofen have a sour but clean aroma and
favor. Never consume anything that smells or tastes
unpleasant.
Combine hot water and sugar in a glass jar. Str to dissolve.
Add tea. Steep at least 10 minutes.
Cool to 68-85F.
Remove tea from liquid.
Add starter tea from the previous batch to cooled tea.
Transfer a scoby to the mixture.
Cover jar with a towel or cofee flter and secure with a
rubber band.
Allow the mixture to sit undisturbed at 68-85F, out of direct
sunlight, for 7 to 30 days, according to your taste preference.
At the end of the brewing period, pour the fnished
kombucha into clean containers for storage. Retain enough
kombucha and a scoby to use as starter for the next batch.
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For additonal tps, troubleshootng, how-to videos, and
recipes using kombucha, please visit our website.