I found a great resource through The Mad Fermenationist for culturing a commercial Kombucha to begin making your own batches.
Here's how I did it, thanks to The Mad Fermentationist's instructions:
|Ingredients - Tea, Sugar, Kombucha|
(1) 16oz bottle of Kombucha (I used GT Dave's)
(1) Tea bag (I used Good Earth, but it doesn't really matter - the tea is simply there to provide nutrients to your body and the Kombucha scoby or mushroom)
(1) cup of filtered water
(3/4) oz of sugar (21.26 grams or 5 teaspoons)
A container to hold it all in (I used a 16 qt clear container)
(1) Rubber band
(1) Paper towel
|Stir in sugar to tea|
Allow Kombucha to warm up to room temperature. Simply steep the tea bag in 1 cup of water, stir in sugar until fully dissolved. Place it in the freezer, until cooled to room temperature. Pour into the container, place paper towel over the container and wrap with rubber band. I sanitized the container just for safe measure, although probably not necessary. Store at room temperature (65-70 degrees). The Kombucha needs oxygen to allow the mushroon to grow, so don't put it in a bottle with an airlock. It should start culturing over several weeks, and periodically I'll add additional tea until the batch gets larger, and the mushroom forms and gets larger as well. I'll keep you posted on the progress!
|Mix tea and Kombucha together|
|Cover with paper towel and rubber band|