Kombucha Or Tea Kvass

Total Time: 264 hrs Preparation Time: 24 hrs

Ingredients

• 1 yeast cultured scoby
• 2 cups tea, from prior k-batch called reserve
• 2 2/3 cups sugar
• 8 ounces organic black tea or 8 -10 tea bags
• 24 cups filtered water

Recipe

• 1 start by making your sweetened organic tea.
• 2 boil filtered water and dissolve sugar.
• 3 pour into 2 gallon glass or ceramic crock - a cut brown paper grocery bag around glass crock to keep light out - i use a 2 gallon safe ceramic water dispenser with a spigot from a thrift store 5 bucks.
• 4 toss in 8 to 10 bags of organic black tea i like celestial seasons best and st.dalfour second best.
• 5 cover with bread cloth and cool overnight on a bakers rack - you want as much of the tea tannins to exude from the leaves.
• 6 remove tea bags - squeeze if you want to.
• 7 stir in 2 cups kombucha reserve from prior batch.
• 8 let movement settle and place crock in final clean room out of way location.
• 9 introduce the scoby as gently as possible (kit gloves) into the crock.
• 10 cover with double layer of fine cheese cloth and a rubber band.
• 11 harvest all but 2 cups reserve on the 10th day ie scoby introduced on the 17th - harvest on the 27th.
• 12 refrigerate immediately.
• 13 serve chilled.