📖 Instructions

1. 1. Prepare the Sweet Tea: In a large pot, combine 8 cups of filtered water and 1 cup of organic cane sugar. Stir until the sugar is completely dissolved. Add 8 black tea bags (or 4 cups of loose leaf black tea) and bring the mixture to a boil. Remove from heat and let steep for 30 minutes. This is a very important step so don't rush it!. Remove the tea bags. Allow the tea to cool completely to room temperature or slightly below.
2. 2. Add SCOBY (if using): If you are using a SCOBY, carefully transfer the cooled tea into a clean large glass jar. Gently place the SCOBY in the jar, along with the starter tea (kombucha from a previous brew.)
3. 3. Initial Fermentation: Cover the jar with a cheesecloth or coffee filter secured with a rubber band. This is key for preventing contamination. Let it ferment in a dark, room-temperature location for 7-10 days. You’ll know it's done when it has stopped bubbling and the brew has developed a slightly tangy or vinegary aroma. Keep your eye on it. Check it frequently because this part of the process is very sensitive to temperature fluctuations.
4. 4. Make the Peach Puree: While the kombucha ferments, prepare the peach puree. I personally use 2 cups of fresh, ripe peaches, and a touch of lemon to brighten the flavor. You want to use super ripe peaches for the best results. A quick hand blender does the trick nicely. But, a food processor will also work like a charm!
5. 5. Secondary Fermentation: Once the first fermentation is complete, carefully remove the SCOBY (if using) and strain the kombucha through a cheesecloth or fine-mesh strainer into a clean bowl. This will remove any sediment and ensure the Peach Kombucha has a nice smooth texture.
6. 6. Bottle the Kombucha: Gently stir in the peach puree and divide the kombucha among several clean, airtight bottles, leaving about an inch of headspace. Secure the lids tightly.
7. 7. Second Fermentation: Let the bottles ferment for an additional 24 to 48 hours at room temperature. The process will be much quicker than the first fermentation. This second step creates the additional bubbles and adds to the overall flavor development.
8. 8. Chill & Enjoy: Once the secondary fermentation is finished, store the bottles in the refrigerator to chill and stop the fermentation process. Chill for at least 4 hours before drinking. Give it a good shake before opening. Enjoy your delightful Peach Kombucha! Isn't it great?