This is how I made Kombucha at home from scratch without a scoby. This was my first time and I thought it turned out pretty good. It was easy and cheap to do.
HOW TO DO IT
1. Get a large glass jug. Glass is better as plastic leeches into your tea.
2. Get some green tea (loose leaf, bags or just bagged green tea).
3. Buy some kombucha (plain) at the store. I suspect flavored might work too, but was told plain.
4. Get some sugar.
5. Heat your water.
6. Fill your jar.
7. Add the tea and steep 5 minutes or so.
8. Take the bags out and add the sugar. I was told a cup, but did about half of cup and it was o.k.
9. Stir and dissolve sugar.
10. Let it cool a bit then add the kombucha.
11. Cover the jar tightly with a thin cloth or coffee filter.
12. Keep it at room temperature out of the sun.
13. Wait 7-10 days or longer if you want less sugar.
Mine turned out good. I tasted it around 8-9 days and then partook on the 10th day. It was good!
A little scummy thing called a scoby starts to form. Mine was pretty thin I did read a 1/4 inch think was o.k. Mine was probably an 1/8th of an inch thick.
HOW I MADE MY SECOND FERMENTATION
Today I made a second batch. I poured out the kombucha into bottles and my tummy;) Then left that little scummy scoby in there. Then poured back in the mixed tea and sugar.
But before I did I let it COOL. I figured the hot water could damage the scoby.
The scoby kind of sank to the bottom as it was pretty thin, but I think it will be alright.
We’ll watch and try it out in 7 days or so.