These instructions were given to me by my friend Jillian Mahl Peet who is a culinary chef and Licensed Massage Therapist:
Brew 1 gallon of strong tea using black or green tea leaves or bags.
Add 1 cup of sugar, stir to dissolve. Strain into brewing vessel(s) and cool to 80 - 90 degrees.
Add mother (SCOBY) to brewing vessel(s), cover with cheesecloth or a thin towel. Secure with elastic or a rubber band or string to keep bugs out.
Allow brew to ferment 5 days to two weeks. It takes longer to brew in the winter. Do not keep in a sunny spot.
The mother should rise to the top, produce some bubbles and a clear white layer will form across the top of the liquid. Should produce a 'yeasty' sour aroma like vinegar, not anything 'rotten' or 'putrid.'
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Great post
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