Instructions

1. Bring water to a boil and add the tea bags.

2. Remove from heat and let steep for 10-20 minutes.

3. Pour into a one-gallon glass jar.

4. Remove tea bags and add sugar, stir well.

5. When cooled, add the kombucha and the SCOBY. Cover with a clean cotton towel and let it sit in a quiet area to brew for one week.

6. Taste it after a week, and if it's not sour, let it sit longer. I typically let mine brew for two weeks.

7. Once the initial ferment is done, then you can bottle it and either drink it or do a second ferment. The second ferment is what produces the carbonation. We always double ferment.

8. You will need glass bottles that are resistant to pressure so they don't break. We reuse old GT's kombucha bottles.

9. Pour pomegranate juice to about 1/2" from the bottom in each bottle.

10. Top off with kombucha.

11. Add a sprinkle of pomegranate seeds.

12. Cap tightly. Store in a quiet area for another week. Refrigerate after one week. Enjoy! I bottled mine in larger bottles to give as gifts (old vinegar bottles from Trader Joes and recycled wine corks).