Bring15 quarts of water in large stockpot to a boil.

Add cane sugar, stir, and continue to boil for 5 minutes.

Remove stockpot from heat and add tea.

Steep for 10 minutes.

After steeping, remove teabags or if using bulk tea, strain out tea.

Divide sweet tea concentrate into large 2.5 gallon jars. This will be 5 quarts per jar.

Add 2 quarts cold filtered water to each jar. This will total 7 quarts of liquid per jar. Stir.

Let cool for 2-3 hours until tea water comes to body temperature.

Add 2 cups of starter per jar, stir, and place SCOBY on top.

Cover with clean floursack cloth and secure with a rubberband.

Place jars carefully in a quiet part of the house away from the kitchen. The top of a cabinet or dresser in a guest room is a good place. Do not put in a closet.

After 7-10 days or when a new SCOBY that is at least 1/8 - 1/4 inch thick has grown on top, the kombucha is ready to drink.

Repeat process to make the next batch after refrigerating kombucha in glass jars and washing out the containers with mild soap and warm water.