• 1. Brew one gallon of tea using the water and tea bags.
• 2. Pour into a large glass jar.
• 3. Add sugar to tea.
• 4. Stir until sugar is dissolved.
• 5. Let sweetened tea cool to room temp.
• 6. Add SCOBY and 3/4 cup kombucha, the kombucha balances the pH.
• 7. Cover with a clean cotton towel and secure with a rubber band so no critters can get in.
• 8. Let sit on the counter for 1-2 weeks, covered (Note: the fermentation process will happen faster if you live in a warmer climate).
• 9. Periodically, taste the kombucha with a clean spoon. If it's still sweet, it's not ready. Once it is sour, you are ready for the second ferment.
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The Second Ferment:

• 10. Pour 2 tablespoons of apple juice into each jar using the funnel, top off the jars with kombucha.
• 11. Put 3 cloves into each jar.
• 12. Cover tightly.
• 13. Set on the counter, covered, and let ferment for up to 1 week. This produces carbonation.
• 14. Store in the fridge. It will last a few weeks.
• 15. Reuse the SCOBY for another batch, just keep it in a glass jar in the fridge submerged in kombucha.
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