Process Journal 18 - Mentorship Advice 2

When I first began my trial run of brewing kombucha (see Process Journal 14), my mentor Nathan gave me a basic rundown of the process. Here are the points he gave me:

1. Brew approx. 1 gallon of tea (approx.4-5 teabags, 3 heaping tablespoons sugar per half gallon)
2. Cool tea completely to room temperature
3. Pour tea into large glass jar along with kombucha starter cultures
4. Place SCOBY over mixture
5. Secure handkerchief over mouth of jar using rubberbands
6. Let ferment for a few days; taste for doneness
7. For flavouring, add juice and/or additional sweetener 
8. For carbonation, pour fermented tea into airtight bottles; seal bottles
9. Let carbonate for upwards of a week, de-pressurizing (opening and re-sealing) bottles periodically.
10. Drink kombucha

This was the only information used for the preliminary trial run of the brew.