If you don't want to do the next batch right away, store your SCOBY in your new starter liquid in the jar - you can use the resealable bag it came in but remember it's plastic so not for more than a couple of weeks to keep your SCOBY tip top.
To avoid excessive carbonation (and losing all the lovely booch you spent time creating) you can check the bottles after 2-3 days, if loads of bubbles come up then put your bottle in the fridge to stop further fermentation. Exploding bottles, or ones that look like you shook up a bottle of pop, is a real thing.
Keep it cool!
Ginger is a lovely taste, and provides good carbonation levels.
Fruit - chop small - apple, pear, berries, pineapple, peach - try it and see
Citrus Fruit - use only a little peel as they are quite strong
Herbs - same as peel, a little goes a long way - 1 basil leaf is plenty
Combos - get creative, try strawberry and lime, blueberry and ginger or basil and blackberry
Follow the steps for the first ferment. If you have run out of the ingredients provided as a general rule use roughly 6 teabags or tspns loose tea, per 2l jar.
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YEAST sinks to the bottom, it's fine to drink but best if your starter tea has less of it, hence why you take it from the top - but its not the end of the world if you don't.
CO2 that is produced in the second ferment is forced back into the bottle by the tight seal. Leave only an inch or 2 for better carbonation.
BOTTLES - we included good quality glass bottles. Cheap glass bottles may be more of an issue with exploding.
VINEGAR - leaving it too long before bottling will create a more vinegary taste, water it down if needed or bottle half for another use, and refill half with more sweet tea - it will take less time to brew because it has a higher percentage so keep checking it.
SCOBYs - will duplicate in number, you can create a 'hotel for these, or make more than one batch at once, or give them away to friends who want to get started. Look online for some interesting ideas to use excess for, they can be made into candies, facemasks, all sorts.