How to Make the tea:

• Boil 1 litre of water. 
• Add the sugar and the boiled water into the large mason jar, stir to dissolve and drop the tea bags to steep for 8-10 minutes.
• Let the tea cool down completely.
• Add the rest of the water (2.750 litres room temperature).
• Add the starter and last the scoby.
• Cover with a clean cloth and hold it in place with a rubber band.

First fermentation:

Let ferment at room temperature for 5-10 days. During the summer the fermentation will take less time. I live on the West Coast of Canada and although summers are not too hot, my kombucha is ready in 5-6 days (22C-25C). In winter and depending on how warm I keep the kitchen, it can take from 7-9 days (20C).

Second fermentation:

Taste the kombucha after 6 days with a straw or a wooden spoon. It should taste not too sweet nor like vinegar. If too sweet let it ferment one more day and taste again. 

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When ready, prepare 6 clean bottles of 480ml (you can also use 500ml mason jars) with some berries (raspberries, blueberries, blackberries), with slices of ginger or turmeric. Start with your favourite fruits ( mango, pineapple, peaches when in season) but you can also use fruit juices. I make sure they are organic since I am not sure if the pesticides will affect the bacteria already created in the kombucha. 

Pour the fermented kombucha into the bottles with the fruit and make sure you close tight the lids. Place them in a dark place at room temperature (inside one of your cupboards) and let ferment for at least another 3 days after that they can be stored in the fridge.