25.3 Ingredients

For a 1-gallon batch of kombucha, the recipe I use is this. As I mentioned, I make 2-gallon batches, so I double all this.

• 2 cups of the culture / starter / SCOBY
• 1 gallon of water to make the base tea (minus 2 cups to accomodate the culture, if you want to get really precise).
• 1 cup sugar.
• 2 ounces of tea (or 4-6 bags of tea, I think, I use 2 tablespoons of loose leaf).

I use the turbinado / sugar in the raw, but that’s because I was taught by a colleague who’s a crunchy/granola sort. I have used regular sugar for a batch here and there and it turned out just fine.

I also don’t really measure the water that precisely anymore. I know about where the 2-gallon mark on my stock pot is, so I just sort of approximate it. I also have an extra jug on hand. If I have a little extra kombucha one week, it gets added to the extra jug (a “SCOBY hotel”). If I need a little bit more, I take some from the hotel. If the hotel is getting full, I’ll get an extra bottle that wekk.