For 500ml of boiling water into the jar and add the tea. To facilitate brewing, use tea bags or a nylon filter bag.
Let it brew for about 10 minutes. Remove the tea.
Add the sugar and stir until dissolved.
Add the remaining water to make a total of 3 litres (your tea should be lukewarm).
Add the kombucha scoby with its liquid culture.
Cover the mouth of the container with a cloth and rubber band.
Put in an airy place, away from light and at room temperature (ideally between 20°C and 30°C).
Fermentation
Ferment for at least 70 days; the vinegar will become tastier and more acidic with time.
After 70 days, remove the scoby and gently strain the kombucha vinegar through a nylon filter over a jar to remove particles. Do not stir the bottom of the fermentation container: you do not want yeast in the vinegar, as it will eventually die and give a bad taste.
Bottling
Place the clean bottles in the sink. Using a funnel, fill them up to 1 cm from the neck.
Store at room temperature. Kombucha vinegar will not become fizzy if fermented long enough.
Notes
Note that the vinegar kombucha scoby cannot be reused to make kombucha, as it will be too poor in active yeast.
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