1Brew your tea how you normally do. Stir in the sugar. Let it cool.
2Once cool, pour the sugar-tea combination into the glass jar. Add the kombucha scoby and some fluid of your previous kombucha batch. If you haven't got any left, you can also add a dash of apple cider vinegar.
3Place the cloth over the top of the glass jar and put a string/ elastic band around it so it cannot fall off.
4Keep in a warm place. Best temperature for the scoby to grow and ferment your tea is about 20-26° (69-79° Fahrenheit). If you are brewing on the lower end of the temperature spectrum it takes longer (up to 3 weeks), if you keep it on the warmer end, the process speeds up. If you are living in a warm climate (warmer than 26°/79°), your kombucha may only take a few days each. Keep out of direct sunlight. Best is to check the taste to see if is ready. You want to have small bubbles building/ it turn slightly fizzy. That is a sign that it is ready. If it turns acidic, you may have left it a bit too long, but you can usually still use it, just water it down a bit for an easier taste, or use as salad dressing. If it is still very sweet, leave a bit longer to allow the scoby to 'eat up' the sugar. If you drink it too early, when it is still very sweet and sugary, you end up feeding your 'bad gut bacteria' and contribute to potential candida (the opposite of what you want to achieve with this brew)!
5Once done, pour the kombucha in glass jars and store in the fridge or a cool place in the basement. Keep 100ml of the fluid as the starter fluid for the next batch. Repeat.