Bring 4 cups of water to a boil in a stainless-steel pot.
Add the water to the brewing vessel with the tea, and steep for 10 minutes.
Stir in the sugar, and mix in the water.
Cool to room temperature (if not cold enough), and add in the SCOBY and starter tea.
Cover with a tight-woven cloth, and place in a warm, dark place for 7-15 days.
Remove the SCOBY, 2 cups of kombucha, and reserve for the next batch.
Stir the kombucha to disperse the yeast, and pour into the (1L) bottles along with 1/2 cup of juice/flavouring.
Twist on the lid tightly, and place in a warm, dark place for up to 2 weeks.
Chill the kombucha for at least 4 hours before drinking.
Enjoy!
Kombucha https://www.closethecooks.com/2020/03/02/kombucha-101-the-ultimate-in-depth-guide-on-kombucha-brewing/ March 2, 2020