Boil 7 cups of the water

Pour the boiled water and sugar into brew container, stir to dissolve

Steep tea for 2-5 minutes (depending on type of tea).

Pour the rest of the room-temp water in to quickly cool the hot tea down

After water has completely cooled (very important! Heat will kill the SCOBY), pour starter Kombucha and SCOBY into brewing jar

Fit with cheesecloth, and set in a safe, dark, warm spot away from produce or other fermenting foods

In a couple of days, you'll notice a translucent film forming over the top. This is the newest Kombucha SCOBY forming, a great sign! (If you don't notice a SCOBY within 3 weeks, discard batch and start over)

After the SCOBY has grown to 1/4-inch thick, taste the tea, being careful of contamination.

Keep fermenting until desired tartness has formed

Once this happens, you can drink it immediately, bottle and refridgerate it, or complete a second (1-2 day) ferment. This will result in a bubblier, carbonated drink

Simply flavor the tea by adding fruit and juice to the bottles, sealing tightly, and letting them sit on the counter for one to two extra days. Be careful about the pressure bursting the glass, don't leave out too long!