current batch *really* did well. carbonation is good and flavor is (very) good.
recipe i'm using for one gallon batches using two half-gallon jars:
3 Tbsp loose-leaf tea (black or green, avoid any with citrus added. and herbal tisanes will not work!)
12 cups water
1 cup sugar
2 cups starter (kombucha brewed from previous batch)
2 SCOBYs
* Bring 6 cups water to boil, then steep black tea 10 minutes (you can re-brew the leaves one more time after this for a pitcher of iced tea, if you want. i haven't tried any other kind of tea than black yet)
* Add remaining water and let cool to <= 80 degrees F
* Add and stir in sugar
* Pour 1 cup starter into a half gallon jar, repeat with other jar
* Add 1 SCOBY to each jar
* Divide just-brewed tea between both jars
* Cover jars with clean cloth (scraps of old t-shirts work well) and rubber band cloth around jar openings
* Let sit 7-14 days - start sampling at 6 days. (should be tart and not too sugary. I've found i need about 2 1/2 weeks)
* When ready, reserve two cups of this newly-brewed kombucha as starter for the next batch, then decant the rest into
pressure-top bottles - four standard sized ones are all that are needed with this batch size. Two new SCOBYs will have been created - you can use these for the next batch or use the previous ones
* Add 1 tsp sugar or 1-2 ginger slices per bottle for carbonation. There is a lot that can be done at this time to flavor the kombucha (adding juiced fruits or whatever - this is outside the scope of this recipe! Research on the interwebz.) Let sit for 4-7 days
* When desired carbonation level is reached, refrigerate
note that the whole process drastically reduces this beverage's caffeine content from the original tea leaves. there really shouldn't be much sugar left when done, either.
it's very easy to do once you've done it a couple times, and the end result has consistently turned out well - many people have tried it and it's always been reviewed positively.