This is my page is my notes and ideas on creating, maintaining, brewing, and fermenting Kumbucha.

Flavoring and second ferment – This has my notes and ideas for what to add for flavoring and carbination.

One Gallon of Sweet Tea (for adding back to the first fermentation Jar:
8 cups of filtered water.
6 tea bags of black tea.
0.75 cups of white sugar.

The tea should be cooled to room temperature before adding it back to the jar with the SCOBY. Room temperature typically ranges between 68°F (20°C) and 75°F (24°C). It’s important to avoid adding hot tea directly to the jar, as temperatures above 85°F (29°C) can potentially harm the SCOBY. Allowing the tea to cool naturally to room temperature ensures a safe and suitable environment for the SCOBY to ferment and thrive.