Wash and rinse the prep area, jar, utensils, large pot/lid, and your hands with soap and hot water
Bring 1 quart of water to a boil in a clean pot. Remove from heat once boiling and steep tea for 8 minutes.
Add 1 cup of sugar and stir until dissolved. We use organic raw cane sugar, but white sugar works great too!
Add 3 quarts of room temperature water.
Wash your hands again, squeaky clean! Add the SCOBY on top with all of the starter liquid. Give it a (very slow and gentle) stir.
Using a rubber band, cover with a tightly woven cloth. We use bandanas, t-shirts work great too! Stay away from using cheesecloth as those pesky fruit flies can fit through the holes and ruin the tea!
Set somewhere dark, still, and room temperature-a cupboard works great. Let sit, undisturbed for 7 days. After 7 days use a clean straw or spoon to taste the brew. It should taste mildly sweet and slightly vinegary. We like our ´bucha a little more on the tart side, so the longer you let it brew the tarter it will taste. We recommend not letting it brew more than 12-14 days or it will be extremely sour. Keep in mind the warmer the air temperature the shorter it will take to ferment. The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be.
Reserve 2 cups of starter liquid from this batch for your next batch. (Just leave it in the jar with the SCOBY). The rest can move into the second and final fermentation.