Store your kombucha scoby in 300 mL (10 US fl oz) of starter culture from your previous batch, in the refrigerator.
If it has been stored for more than 2 weeks take it out the night before brewing and follow the below instructions;
- Dissolve ¼ cup (50g) of white sugar in 250 mL (8.5 US fl oz) of brewed black tea.
- Allow to cool to room temperature before adding your starter culture and scoby. This will give the scoby a jump start to come out of hibernation.
- The next day follow the Mad Millie How to Guide for Kombucha, but you now have double the starter fluid so take this into account with your brewing vessel.