serves: 7

fermentation 1 ingredients:

• 1C white granulated sugar
• 14C water
• 3 TBSP loose leaf plain black tea (or 10 tea bags)
• 1 scoby
• 2C plain/ original kombucha– you only need this for your first batch, then you can use the kombucha from your last batch when starting the next cycle

fermentation 2 ingredients:

• 14 TBSP dried rose petals (ensure organic and edible grade or they can make you sick. The link is what I use)
• 7 TBSP rose water
• 7 candied rose petals (helpful to have the sugar content to increase carbonation)

equipment:

• 2qt beverage dispenser
• Measuring cup
• Measuring spoon
• Tea strainer
• Light kitchen towel or cheesecloth
• Rubber band large enough to go around top of pitcher
• Large pot to boil water
• 7 jars/ containers to hold about 2 cups of liquid with an airtight seal

instructions- fermentation 1 (5-10 days):

1. Boil 14 cups of water in a large pot
2. Once water is boiling, remove from heat, add 1C sugar and stir until completely dissolved
3. Add tea, stir and let cool to room temperature (will take a few hours)
4. Once cooled to room temperature, remove tea with strainer
5. Pour cooled tea into cleaned beverage dispenser, add 2C of plain kombucha, stir
6. Gently set scoby on top of mixture and cover with breathable, light kitchen towel or cheese cloth and secure with a rubber band
7. Set aside in an open environment at room temperature to ferment for 5-10 days
8. Start tasting your kombucha around 5 days to assess the sweetness of the tea. As the tea ferments, the sweetness will decrease and take on more of a vinegary taste. I like mine between 7-8 days as I don’t care for the vinegar taste, but this is up to personal preference and the temperature of the space.

Fermentation 2 instructions (1-4 days):

1. Once kombucha has reached desired flavor, remove the scoby and set aside in a clean bowl.
2. Remove 2C of fermented tea and pour gently in the bowl with your scoby. Set aside
3. Add 2TBSP of dried rose petals to each jar along with the candied rose petals and rose water
4. Fill each jar with fermented tea leaving 1 cm of space from the top of the jar. If you have more tea than jars, you can add another jar or add to your next batch
5. Seal and store in a room temperature and dark area, such as in a kitchen cabinet and let sit for 1-4 days
6. Meanwhile start another batch using fermentation 1 instructions, using the tea and scoby you just set aside
7. Taste fermentation 2 tea after 24 hours. The longer the fermentation, the less sweet and more carbonated the mixture will get. Caution- if serving to children or sensitive to alcohol, research the timing of this step as the fermentation process will increase alcohol content
8. Once you have achieved the desired taste, refrigerate and enjoy.