put a
f
on it

Step 3, Adding the SCOBY, Covering, Fermenting

3-1

Add a SCOBY to each jar. We also poor a little starter tea left over from a previous batch to help kick off the fermentation and lower the pH.  You can test pH to make sure you are below 4.6 to prevent unwanted guests from getting a foothold in the tea.

3-2

Cover each jar top with a cloth and use a rubber band to secure.  Store the jars in a warm (78ish) dark place for 2-4 weeks.

There is no exact rule for when it is ready. After a week, use a straw to taste the tea.  If it is still sugary then it has a ways to go.  Once it has a more acidic taste (like vinegar) then look for SCOBY growth and clarity.  Along with your original SCOBY there should be a new one forming on the top surface of the tea.  This new child can be used to start your next batch or stored in a jar of strong sweet tea for a couple months.  I reuse the SCOBYs at most twice, as they just start to lose their vigor after that.

We will post pictures of the finished tea in a few weeks to give an idea of what it should look like.

Reminder:  It is important to keep all your utensiles, jars, pots, and hands clean to avoid contaminating or damaging the SCOBY.  Also, it is a good idea to avoid anti-bacterial soaps since the B in SCOBY stands for Bacteria.

For more information you can start here.