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traight in without the jar exploding. Next I let the tea cool down to room temperature, added the sugar, & stirred it. Finally I added my giant kombucha scoby + a few big spoonfuls of liquid from a previous kombucha batch. I then covered the top of the jar with a cloth napkin plus rubber band. And then I let it sit on my desk for 10 days, at upwards of room temperature.
Notably I used a larger amount of tea than most people would have for kombucha. 32 grams of tea total, spaced out across 5-6 liters of water. I did 16 grams of tea for every 1 liter of water, 5 mins per steep. I used just off boil water to brew each batch of tea.
I did do a wash for the tea to wake it up, but was short & minimal.
The flavor of the tea carried through very well for this kombucha, its smoky, sweet, & vinegar-ey with a hint of yeast & apple juice notes. Read LessRead less about In a 2 gallon jar using my giant
