Equipment:
One 3 Gallon Acrylic container
2.5 Gallon Stainless steel pot
16 recycled GT's bottles
4 small Perrier Bottles
Ingredients:
21/2 Gallons well water
6 bags black tea
6 bags Pu-er tea
2 cups white sugar
2 cups brown sugar
left 16 ounces+ in container
Method:
Boiled 2 quarts water, removed from heat, put in teabags, steeped 10 minutes, added sugar, accelerated cooling with frozen water bottles, when cooled to tepid put in brewing vessel while pulling S.C.O.B.Y aside , add 2 gallons of well water, the S.C.O.B.Y.. I tested the brew daily after the 5 th day. After 7 days I decided it was time to bottle.
I cleaned, rinsed and sterilized the bottles in a pressure cooker and we bottled 20 bottles. 2 plain, 8 with 1fl.os. of Bom Dia (Acai berry/blue berry juice), and 8with raspberry puree.
Put the bottles in the dark for 7 days then started to put them in the refrigerator 3 at a time for daily consumption.
Note: C. likes Acai berry best I prefer plain or Raspberry
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