Jun

Jun - 1 quart

Primary ferment: 4-7 days

1 quarts boiled water

1/4 cup honey, raw is best

2 green tea bags

1 scoby

Boil 1 quarts of water. Add 1/4 cup honey. Boil for 5 minutes. Steep 2 regular-sized green tea bags. Allow tea to cool and pour into wide-mouth jar. Add 1/4 cup or more fermented tea (from previous batch) and scoby. Cover tightly with a clean cloth, papertowel, or coffee filter rubberbanded down over top.  Place out of direct sunlight (keep warm in winter and cool in summer). Check flavor after 4 days (4-7 days) until desired tartness is reached.

For Secondary ferment (2-7 days), place ferment into small bottles. You may add 1-3 oz. juice per 15 oz. bottle.  Frozen, dried, or fresh fruit all work well.  Consider adding combinations of fruits, spices, etc.  Be creative.  If tightly capped, it will become very fizzy.  Be careful when you open the bottles as they may have built up pressure.  You can burp them daily to avoid this. 

Use and Storage:  Place scoby in fresh batch of tea (cooled to room temperature) to begin again. If scoby becomes too thick, it will brew faster and take up a lot of room in your container.  Separate scoby into layers if it becomes too thick. Store back-up scobys in fermented tea.  ***Cultures can cross-contaminate one another.  Keep several feet from other fermented foods/beverages.

Jun - 1 gallon

Primary ferment: 4-7 days

3 quarts boiled water

1 cup honey, raw is best

8 green tea bags

1 scoby

Boil 3 quarts of water. Add 1 cup honey. Boil for 5 minutes. Steep 8 regular-sized green tea bags. Allow tea to cool and pour into wide-mouth jar. Add 1 cup or more fermented tea (from previous batch) and scoby. Cover tightly with a clean cloth, papertowel, or coffee filter rubberbanded down over top.  Place out of direct sunlight (keep warm in winter and cool in summer). Check flavor after 4 days (4-7 days) until desired tartness is reached.

For Secondary ferment (2-7 days), place ferment into small bottles. You may add 1-3 oz. juice per 15 oz. bottle.  Frozen, dried, or fresh fruit all work well.  Consider adding combinations of fruits, spices, etc.  Be creative.  If tightly capped, it will become very fizzy.  Be careful when you open the bottles as they may have built up pressure.  You can burp them daily to avoid this. 

Use and Storage:  Place scoby in fresh batch of tea (cooled to room temperature) to begin again. If scoby becomes too thick, it will brew faster and take up a lot of room in your container.  Separate scoby into layers if it becomes too thick. Store back-up scobys in fermented tea.  ***Cultures can cross-contaminate one another.  Keep several feet from other fermented foods/beverages.