Kombucha

Kombucha is a fermented, lightly effervescent, sweetened black or green tea drink commonly consumed for its supposed health benefits. (https://en.wikipedia.org/wiki/Kombucha)

Carl has been making Kombucha for a few weeks... a couple of weeks ago, we took pictures when he was completing one batch and starting the next:

Bottles cleaned and ready for filling (it is better to have dark colored glass bottles, but we have two clear and two dark).

Carl makes a 1/2 gallon of sweet tea in the Instant Pot using 1/4 cup of sugar and lets it cool --

Completed sweet tea

He puts about a 1/4 cup of the sweet tea into each bottle...

Putting sweet tea into the bottles

The Kombucha which has been "fermenting" for about 10 days

 has completed its first fermentation.

Each fermenting of the Kombucha creates a new layer on the SCOBY. The SCOBY (symbiotic culture of bacteria and yeast) is necessary to the making of the Kombucha (like a starter for sour dough bread).

Taking the SCOBY out

SCOBY resting in a bowl to be used again for the next batch.

Carl finishes filling the bottles with the fermented Kombucha

All bottles filled.

Capping the bottles tightly

The remaining sweet tea is poured in with the remaining Kombucha...

Carl splits off the oldest SCOBY...

... and puts the remaining SCOBY in with the sweet tea and kombucha mixture for making the next batch.

It will ferment at room temperature on the counter for 10 days or so.

The newly poured bottles will stay on the counter for the optional 2nd ferment (creating a carbonated-type beverage) for 3-4 days, and then into the refrigerator for consumption. The bottles will keep in the refrigerator for 30 days. Carl has been experimenting with adding fruit and ginger to the bottles for the 2nd optional fermentation to add flavor.