Kombucha is quite costly when purchased in a store so I found a coworker that makes her own and she gave me a SCOBY so I can make my own. SCOBY is an acronym that stands for Symbiotic Culture of Bacteria and Yeast. It looks like a mushroom and kind of feels like one too. I took my new scoby home, made 4 quarts of sweetened tea, and let it cool to room temperature. I then put the tea in my sanitized glass cookie jar, added some kombucha tea that my scoby came, mixed and added my scoby. This has to be covered so the wild yeasts and little fruit flies in the environment can’t contaminate the scoby and tea. I then set my covered Kombucha on the fridge to keep at about 72-75 degrees so it can ferment for about a week. I like my Kombucha somewhat sweet so I taste it in a few days to gauge how long it will take before I can bottle the finished tea. I use 16 ounce Grolsch style bottles because they are so easy to clean and re-use. They’re pretty sturdy so I can do a second ferment in the bottle that produces the fizz I like. I’ll post some links to some pages that have pictures of the whole Kombucha making process so you can click and see for yourself how easy it is to make this elixir of life.