Enough to start a roughly 250-300ml jar. Let that develop a SCOBY and then tip the whole lot into a 1-5lt jar and you're away. Method: Dissolve sugar in water, steep tea, let it cool, remove tea bags, add vinegar or starter tea, and SCOBY, cover and culture for 7-15 days at room temperature out of direct sunlight. Retain some tea and SCOBY for next batch. Repeat.The longer you let your kombucha culture the less sweet and more vinegary it will become. Rough guide to amounts is 2 x Tea bags and 1/4 cup of sugar per litre. You can use various flavours of Tea bags to achieve different end flavours as long as you still have some black tea in there for its food source, and fruit and spices/herbs can be added for variety. If you use light dried Malt extract as part of the the sugar source, it tastes quite a lot like beer. mmm Healthy Beer….