Tis' the season for unhealthy eating, a great time to make kombucha. Our guts and our immunity will thank us later. You don't have to eat unhealthy this season, but if you over indulge make sure to find a healthy source for beneficial bacteria and get back on a mucousless diet full of fruits and vegetables. I currently have kombucha for days happening in my fridge, the scoby is seriously the size of a dinner plate. It's time, as the jar was getting really low.

This is my second brew so I used a starter "juices" and the same scoby I had in the fridge (the one that was kombucha for days).

Use ingredients in the proportions shown in the link
for making up a quart of kombucha.

INGREDIENTS
Combine hot water and sugar in a glass jar. Stir to dissolve.
Add tea. Steep at least 10 minutes.
Cool to 68°-85°F (I used a  candy thermometer).

Remove tea bags or strain loose tea leaves from liquid (or remove tea bags).

For a quart-size batch, add ¼ cup distilled white vinegar and
¼ cup kombucha (from last batch)to the cooled tea.

Take the scoby from the previous batch to the cooled tea.
Dampen a towel, cheesecloth or coffee filter with white vinegar; place on jar and secure with a rubber band. Keep cover damp with vinegar during the culturing period.

Allow the mixture to sit undisturbed at 68°-85°F, out of direct sunlight, for 7-30 days, or to your personal liking.

Full directions here: At the Cultures For Health Website.

Have fun fermenting! ~ Jessica, Your Herbal Doula