1. Bring 4 cups of water to a boil in a large pot. Remove from heat and add the sugar, stirring until fully dissolved.

2. Add the tea bags (or loose-leaf tea) and steep for 5-10 minutes. Remove tea bags/strain loose-leaf tea.

3. Add the remaining 4 cups of cold water to cool the tea mixture. It's crucial the tea is cooled to room temperature (below 85°F / 30°C) before proceeding.

4. Once cooled, pour the sweet tea into a clean, wide-mouth glass jar (gallon size recommended).

5. Gently add the SCOBY and the starter kombucha to the jar.

6. Cover the jar with a breathable cloth (like cheesecloth or a coffee filter) and secure with a rubber band. This protects from contaminants while allowing airflow.

7. Place the jar in a quiet spot at room temperature, out of direct sunlight. Let it ferment for 7-14 days.

8. Begin tasting your kombucha after 5-7 days. It should be tart and slightly sweet. Once it reaches your desired flavor, it's ready.

9. Carefully remove the SCOBY and 1-2 cups of the finished kombucha to reserve as starter for your next batch.

10. Bottle the remaining kombucha. You can drink it plain or proceed with a second fermentation by adding fruit or flavorings and sealing the bottles for 1-3 days to build carbonation.