This recipe works best when made with a SCOBY purchased from a reputable online retailer. When you purchase a SCOBY online, it will come with 2 cups of kombucha to use in the recipe. Over time, the SCOBY will grow so large that it will take up too much space in your kombucha-making vessel. So, no matter if you make kombucha continuously or if you only want to make it occasionally, at some point you will need to establish a storage vessel (a.k.a. hotel) for your SCOBY. To do so, start a batch of kombucha using the same amounts of tea, water, and unpasteurized kombucha in a clean 1-gallon jar as directed above. Place the SCOBY into the jar and cover with a coffee filter secured with a rubber band. Every 2 to 3 weeks, add about 1 cup cool sweet tea to the jar to feed the SCOBYS. Over time, it will grow additional layers; when you’re ready to make a new batch of kombucha, either peel or cut off the top 1/4 inch of the SCOBY to use in the recipe. When your SCOBY hotel gets jam-packed, portion off 1/4-inch-thick pieces to give away.