Sterilize all equipment and jar with boiling water for 5 mins.
Bring 3 cups of distilled water to a boil.
Add 1 cup of sugar to the boiled water and stir until the sugar is dissolved.
Add tea to the 3 cups of boiled water/sugar mix and let steep for 20 mins.
Let the sweet tea mix is room temperature.
Add the sweet tea mix to the 1-gallon glass jar along with the additional water. *Leaving enough room at the top for the extra cup of Raw Kombucha and the SCOBY. You will want to keep the finished level of fluids below the shoulder of the jar.
Move your SCOBY into the sweet tea mix. *Before handling your SCOBY and moving it to the new vessel wash your hands with a non-antibacterial soap.
Slowly add 1 cup of Raw Kombucha from your starter or previous batch in to the sweet tea mix.
Cover the top of the jar with the tea cloth (Do not add the original jar's lid).
Secure the tea cloth with a Rubberband or string.
Set your jar in a warm, dark area of the house.
Your new batch of Kombucha will need to sit for 1-3 weeks.
It is best to start tasting your Kombucha after day 4. Tasting will give you an idea of the changes in taste the Kombucha goes though. Continue tasting until you reach the desired strength. Around 1 week in your Kombucha should start tasting less sweet and more tangy and tart. This is the transformation from Sweet Tea to Kombucha. The longer it sits the stronger your Kombucha will be. Temperature also plays a role in the length of brewing, and cooler temperatures below will take longer. The best is between 75-85F.
Take notes and a log on each attempt. After a few batches you will find what works for you, and the average time the brewing process takes to get your desired batch.
If your mother SCOBY has sunk or floating in the center of your batch, this is not a problem. After a few days you will notice that a new (child) SCOBY will start to form on top of the Kombucha (usually on top of the mother).
Your child SCOBY can be used together with the mother in your next batch, or set aside in a SCOBY Hotel for use later on.