Kombucha Or Tea Kvass

• 1 yeast cultured scoby
• 2 cups tea, from prior k-batch called reserve
• 2 2/3 cups sugar
• 8 ounces organic black tea or 8 -10 tea bags
• 24 cups filtered water

1. Start by making your Sweetened Organic Tea.
2. Boil filtered water and dissolve sugar.
3. pour into 2 gallon GLASS or CERAMIC crock - a cut brown paper grocery bag around glass crock to keep light out - I use a 2 gallon safe ceramic water dispenser with a spigot from a thrift store 5 bucks.
4. toss in 8 to 10 bags of Organic Black Tea I like Celestial Seasons best and St.Dalfour second best.
5. cover with bread cloth and cool overnight on a bakers rack - you want as much of the tea tannins to exude from the leaves.
6. remove tea bags - squeeze if you want to.
7. stir in 2 cups Kombucha reserve from prior batch.
8. let movement settle and place crock in final clean room out of way location.
9. introduce the SCOBY as gently as possible (kit gloves) into the crock.
10. cover with double layer of fine cheese cloth and a rubber band.
11. harvest all but 2 cups reserve on the 10th day ie SCOBY introduced on the 17th - harvest on the 27th.
12. refrigerate immediately.
13. serve chilled.

yeast, batch, sugar, black tea, water

Taken from www.food.com/recipe/kombucha-or-tea-kvass-317327 (may not work)