Bring the water to a boil in a pot.
Remove pot from heat and add your tea and sugar.
Steep the tea in the water until the liquid has completely cooled to room temperature.
Once cooled, remove and discard the tea bags. Pour the sweetened tea in your gallon canning jar.
Add your scoby to the liquid.
Pour in your cup of brewed kombucha.
Cover the liquid and allow it to hang out for a week or so. Try to keep the container warm, but not hot. Between 75 and 85 degrees is ideal. The warmer the environment is, the faster the scoby will grow. You can let your batch go anywhere from a week to 3 weeks.
After a week or so, test your batch! This is where personal preference comes in. Some people, like me, like their kombucha very acidic. Some people like it a little more sweet. The longer you let the kombucha sit, the more acidic it will become, because the longer it sits the more sugar the scoby eats.
When you are ready to bottle, just remove the scoby (you will now have two: your original scoby you started with and a new one that has grown on the surface of the kombucha), along with 1 cup of the kombucha liquid that you will reserve for using in the next batch.
Store finished kombucha in a sealed container (like a glass jar) in the refridgerator.
