📖 Instructions

1. First, brew the sweet tea. Bring 4 cups of water to a boil in your saucepan. Remove from heat and steep the black tea bags for 10-15 minutes. Discard the tea bags and stir in the sugar until completely dissolved. This sweetness is what feeds the SCOBY during the fermentation process, so don't skimp!
2. Next, cool the sweet tea: Pour the hot sweet tea into your glass jar and add 4 cups of cold, filtered water to bring the temperature down. It's *crucial* that the tea is lukewarm or cooler before adding your SCOBY, as heat can damage it.
3. Inoculate with starter tea and SCOBY. Once the tea has cooled, add the kombucha starter tea from a previous batch (or unflavored, store-bought kombucha) to the jar. Gently place the SCOBY on top of the tea. Don't worry if it sinks—it will still do its job.
4. Cover and ferment: Cover the jar with your fermentation lid and attach the airlock. Ensure the airlock has water in it to create an anaerobic environment. Place the jar in a dark, room-temperature (68-78°F) location for 7-21 days. Avoid direct sunlight and significant temperature fluctuations.
5. Taste and test: After 7 days, begin tasting the kombucha. Use a clean straw to draw a small sample from the jar. The kombucha should be tart but still have a hint of sweetness. The longer it ferments, the less sweet and more acidic it will become. Fermentation time depends on the temperature and your personal preference. I like mine about 14 days.
6. Prepare for second fermentation: Once the kombucha reaches your desired tartness, it's time for the second fermentation! Remove the SCOBY and 1 cup of starter tea (for your next batch) and set aside in a clean container with some of the kombucha. Don't forget to cover it!
7. Add flavorings: In a separate bowl, combine the cranberries and fresh lavender. Lightly muddle them to release their flavors. Divide the cranberry-lavender mixture evenly among your bottles.
8. Fill the bottles: Using a funnel, carefully pour the kombucha into the bottles, leaving about an inch of headspace at the top. This space is needed for carbonation to occur.
9. Second fermentation: Seal the bottles tightly. If using swing-top bottles, ensure they are properly closed. Let the bottles sit at room temperature for 1-3 days. The length of this fermentation will depend on the temperature and desired carbonation level. Burp the bottles daily to release excess pressure and prevent explosions. Seriously, don't skip this step!
10. Chill and enjoy: After the second fermentation, refrigerate the bottles for at least 4 hours to slow down fermentation and chill the kombucha. This also helps to dissolve more CO2 into the liquid, enhancing carbonation.
11. Strain and serve: When ready to serve, gently pour the kombucha through a fine-mesh strainer into a glass to remove any solids from the cranberries or lavender. Enjoy your homemade Lavender Cranberry Kombucha!