Notes: This method can be used to utilize old tea. Save any un-drank tea from the end of the day in the refrigerator, for up to a week, until you are ready to make kombucha out of it. kombucha can be made in very large batches so long as you have a container large enough to hold it. Whatever the size of the container, the SCOBY will grow to accommodate it.
to hold Reboil old tea from the past few days and dissolve sugar in it. Allow it to cool to room temperature.
Pour tea into a container large enough 1.5L and add kombucha starter or vinegar and your kombucha SCOBY.
Cover the container and culture for 7 to 30 days at room temperature (19-25°C) out of direct sunlight.
When your kombucha achieves the desire sourness, remove the SCOBY along with 175ml to be used as a starter, then bottle and refrigerate the rest for consumption.
Time (0.5hr) x Local living wage ($13.50) + Est. Expenses & Utilities ($3) / 4 Jars = $2.43 per jar