Step 1

Bring two quarts water to a boil. Turn off the heat, stir in tea and organic sugar. Continue stirring until the sugar is dissolved. Allow the tea to sit undisturbed until it cools to room temperature.

Step 2

Strain the tea through a fine-mesh sieve into your continuous brew container. Stir in 6 quarts water. Add the kombucha mother and the kombucha tea to the container. Cover it loosely, and allow it to ferment about a week, or until you can see a new mother forming.

Step 3

After a week, draw off up to 25% of the kombucha, bottle it, and replace it with an equivalent amount of sweet tea. After the initial week of fermentation, you can draw off kombucha as frequently as you like - usually 1 to 3 times a week - as long as you replace it with an equivalent amount of sweetened tea.

Step 4

To bottle the kombucha, pour your kombucha into a flip-top bottle, adding up to 1/4 cup sweet tea or fruit juice to the bottle. Close the bottle and allow it to ferment a further 2 to 3 days, then transfer to the fridge and consume when you like it.