*never use metal with your ferments (metal spoons, measuring cups, or strainers you can use metal to boil water in though)
14 cups reverse osmosis water (mineralize)
1 cup organic evaporated cane juice crystals
10 organic black tea bags
bring to a boil 14 cups of reverse osmosis water (mineralize with trace minerals 20 drops) and the
1 cup organic cane juice crystals
add 10 organic black tea bag. Set timer and steep for 5 minutes.
Cool water completely. Needs to be cool to the touch
step 1: Put 2 cups of previous starter and the scoby in a gallon glass mason jar.
Step 2: Then add in the cooled tea water. Place a piece of cloth over the open mouth of mason jar and put a rubber band around it. Place on your counter or below a window that does not get direct sunlight, natural sunlight is fine. Watch it each day to make sure no mold is growing on it. Let it sit 7 days (more sour let it sit longer).
Step 3: After the tea water has sat for 7 days then pick a flavored fresh pressed organic juice (grape, cherry, grapefruit, mango, pineapple) get 2 half gallon mason jars fill 1/5 of jar with the juice then the rest with the tea mixture that has been sitting for a week (not the scoby or the 2 cups of tea water that the scoby has been fermenting, this will be referred to as starter liquid) put mason jar lids on it and let it sit on counter for 2 more days or until lid has pressure. After two days it's ready and place in fridge. Burp it (unscrew cap a tiny to let air out) every couple of days.
Step 4: Take the reserved 2 cups of starter and the scoby and start process over again by boiling water, sugar and steeping the tea, let it cool. Let starter, scoby, tea mixture sit for 7 days. Then do 2nd ferment with juice.