Kombuca

3 qts distilled water - 12 cups. Boil. Then add 1 cup sugar (Should be cheap sugar not organic) and continue to boil for 5 minutes. Remove from burner add 4 bags black tea and steep for 10 minutes then remove and stir. Marylin told me to use more tea bags. 

Cool tea for at least 45 minutes. Then pour into a gallon jar. Cool for another 2 hours. You want it room temperature before you add the scobby. After 2 hours check it. Sometimes I let mine go a bit longer.

After its room temperature in the gallon jar add almost a cup of liquid from the scobby container and place the scobby dark side down in the jar. Cover with a coffer filter and use a rubber band to keep it on. Sit on counter out of sunlight. Let sir 7-10 days.

Make your own scooby

1 cup raw and unpasteurized store bought kombucha. 

1/3 cup sugar

1 qt water

4 tea bags

Make a tea batch with these measurements. Let sit 10 days untouched in warm place.