📖 Instructions

1. **Step 1: Prepare the Tea:** In a large saucepan, combine 8 cups of filtered water with 1 cup of black tea. Bring to a boil, then remove from heat and let steep for 15-20 minutes. Remove the tea bags and let the tea cool completely. I prefer to use a high-quality black tea, but honestly any tea will do in a pinch! Just, you know, don't use herbal tea. (Unless you want to and who am I to stop you?)
2. **Step 2: Sweeten the Tea:** Once the tea is cool, stir in 1 cup of honey or maple syrup. Make sure it's fully dissolved before proceeding. This part is super important, because if you dont do this properly, your kombucha might not turn out very well. Trust me on this one.
3. **Step 3: Start Fermentation (First Fermentation):** Add 1 cup of your active kombucha starter (scoby and liquid) to the sweetened tea. If you're a kombucha newbie, don't worry! You can definitely buy this online or from a local brew shop. Gently pour this mixture into a large glass jar. Cover loosely with a cloth or coffee filter secured with a rubber band. I always used a coffee filter because I'm a cheapskate. This part of the process is super crucial. You need to prevent contamination, but also make sure the tea has plenty of access to oxygen.
4. **Step 4: First Fermentation Time:** Place the jar in a dark, warm place for 7-14 days, or until the tea is sufficiently fermented to your liking. The fermentation time will vary depending on your environment and temperature. You'll find that the longer it sits, the more tart and fizzy your kombucha will be. You know, like fine wine, but, you know, kombucha. So, keep an eye on it. You'll want to check it after around a week, maybe slightly sooner if it's a warm place.
5. **Step 5: Second Fermentation (Flavoring):** Once the first fermentation is done, carefully remove the scoby (it might float on the top - you'll know it when you see it!). Strain the kombucha using a fine-mesh strainer into a new clean glass jar or bottle. Now its time to get creative! Add ½ cup of fresh cranberries and 1 teaspoon of vanilla extract. I once tried adding some cinnamon, but that wasn't the best decision... so, maybe try another spice instead! Let's stick to vanilla for now, okay?
6. **Step 6: Bottle and Seal:** Pour your cranberry-vanilla kombucha mixture into clean glass bottles, leaving about an inch of headspace. Seal the bottles tightly with airtight lids. Don't get too fancy with the bottles though. I mostly use just regular glass jars and add some pretty labels afterwards.
7. **Step 7: Second Fermentation Time:** Let the bottles sit at room temperature for 1-3 days to allow for carbonation. The carbonation will depend on the temperature. The warmer it is, the faster it will be. Again, keep your eyes peeled and check them regularly. I usually open them to check about halfway through this stage.
8. **Step 8: Refrigeration and Enjoyment!:** Once you reach your desired level of fizz, refrigerate the bottles to slow down the carbonation process. And that's it! Enjoy your amazing, refreshing homemade Cranberry-Vanilla Kombucha! I'm telling you, the taste is incredible! It's a super healthy and fun drink to make, so let me know how it turns out! Perhaps you might even make a few batches and gift them to friends? I'd love to hear what you think about it in the comments below! Thanks so much for reading this recipe!