Brew the Tea: Begin by brewing 1 gallon of tea. Bring 1 gallon of water to a boil and add 4-6 tea bags of your choice. Let the tea steep for 10-15 minutes, then remove the tea bags and add 1 cup of sugar. Stir until the sugar is fully dissolved.

Cool the Tea: Allow the tea to cool to room temperature, then pour it into a clean fermentation jar.

Add the SCOBY: Add the SCOBY to the jar, making sure it is fully submerged in the tea. Cover the jar with a clean cloth or coffee filter and secure it with a rubber band.

Fermentation: Place the jar in a warm, dark place and allow it to ferment for 7-14 days, depending on the desired level of fermentation. Check the kombucha regularly and taste it to determine when it is ready.

Remove the SCOBY: Once the kombucha has reached the desired level of fermentation, carefully remove the SCOBY and set it aside for your next batch.

Store the Kombucha: Pour the kombucha into a clean bottle or jar and store it in the fridge until ready to serve.