Make kombucha

What can we use if we don't have a funnel, coffee filter, or a SCOBY?

If you don't have a funnel use a clean measuring cup with a spout, replace the breathable cloth or coffee filter with a clean tightly woven kitchen towel or cheesecloth secured with the rubber band, and if you don't have a SCOBY you can use 1–2 cups of unpasteurized store-bought kombucha as starter tea and let a SCOBY form.

My SCOBY sank and there's little bubbling—what might have gone wrong and how do we fix it?

If the SCOBY sank and fermentation seems slow check that you followed the step to let the sweet tea cool to room temperature so there is no steam coming off it before adding starter tea and SCOBY, make sure the jar and bottles were cleaned well and hands washed, and move the jar to a warm quiet spot out of direct sunlight to encourage bubbling.

How can we adapt this kombucha activity for younger children or older kids?

For younger children have them help wash the glass jar, stir sugar into the hot water with supervision, and cover the jar with the breathable cloth while adults handle boiling water and placing the SCOBY, whereas older kids can measure ingredients, pour cooled tea into the jar using the funnel, check daily for mold or bubbles, and bottle the kombucha into clean bottles before refrigerating.

How can we make or personalize the kombucha after the first fermentation?

After the 7–14 day fermentation try adding fruit pieces, fresh ginger, or juice to each bottle, leave 1–2 inches of headspace, cap for 1–3 days at room temperature to carbonate, then refrigerate and label the bottles before sharing a photo and what you learned about microbes and kitchen hygiene.