Here are some pictures from when I made the kombucha wine about a month ago to the day. Kombucha wine=Fully fermented kombucha tea + champagne yeast + more sugar + time and dark + bottles + more time and dark. You can even make it at home with these pictorial instructions!
Step 1: Add your champagne yeast and sugar to your carboy. Activate the yeast by putting it in warm water. One package of champagne yeast (package for up to five gallons) and 1 cup sugar per gallon of kombucha.
Step 2: Add your fully fermented kombucha tea! Make sure your kombucha is ready but if your tea has turned to vinegar, it is too late for it. It would be like to using rotten grapes to make wine.
Step 3: Hide it away in a dark place for a month or more.
Step 4: Bottle and hide it away again in a place that doesn’t get direct sun. Remember with bottling that you NEED to either use the flip-top style bottles (Pictured) or a beer bottling set up with a capper and all that. We use the flip-tops to reduce our waste.
I normally let my kombucha wine ferment for a LONG time to get a lot of the sweetness from the added sugar out. Remember here, we’ve got yeast feeding off of sugar and it will keep feeding until there is no sugar left. The longest I’ve ever let the wine go was about a ten months and it was AMAZING and STILL SWEET! This means that there was sugar left in it so you could let yours go even longer.
I usually do my fermenting times like this:
In the carboy (the 5 gallon glass container)-6 weeks
In the bottle-minimum of 3 months