A) SCOBY B) Bacteria C) Mold D) Yeast
A) Water B) Fruit Juice C) Sweetened Tea D) Coffee
A) Black or Green Tea B) Rooibos Tea C) Herbal Tea D) Fruit Tea
A) To add carbonation B) To speed up fermentation C) To add flavor D) To lower the pH and prevent mold
A) Agave B) Stevia C) Honey D) Cane Sugar
A) 68-78°F (20-26°C) B) 80-90°F (27-32°C) C) 32-40°F (0-4°C) D) 50-60°F (10-15°C)
A) 30-60 days B) 1-3 days C) 1-2 hours D) 7-30 days
A) First Fermentation B) Fast Fermentation C) Flavor Fermentation D) Final Fermentation
A) Glass Jar B) Metal Container C) Plastic Bucket D) Ceramic Pot
A) Plastic Wrap B) Aluminum Foil C) Breathable Cloth D) Airtight Lid
A) To add pressure B) To keep the kombucha warm C) To block out light D) To allow airflow and prevent fruit flies
A) Final Filtration B) First Flavoring C) Second Fermentation D) Fermentation Failure
A) Fruits, Juices, or Herbs B) More SCOBY C) More Sugar D) Vinegar
A) Plastic Bottles B) Open Jars C) Pressure-rated bottles D) Thin Glass Bottles
A) To kill bacteria B) To remove sediment C) To increase acidity D) To add flavor and carbonation
A) 30-60 days B) 7-14 days C) 1-2 hours D) 1-3 days
A) Converts sugar and tea into acids and gases B) Adds flavor to the kombucha C) Acts as a preservative D) Removes caffeine from the tea
A) Salt B) Oil C) Vinegar D) Alcohol
A) In the freezer B) In a dry container C) On the countertop D) In starter liquid in the refrigerator
A) 4.0-5.0 B) 7.5-8.5 C) 6.0-7.0 D) 2.5-3.5
A) To speed up carbonation B) To add oxygen C) To release excess pressure D) To check for flavor
A) Improper sanitization or low acidity B) Too much sugar C) Normal fermentation D) Too much tea
A) Temperature B) Tea type C) Sanitation D) Sugar content
A) Produce acetic acid (vinegar) B) Produce alcohol C) Produce carbon dioxide D) Consume acetic acid
A) Metal is too difficult to clean B) Metal adds an undesirable flavor C) Metal kills the SCOBY D) Metal can react with the acids in kombucha
A) Kombucha B) Fermentation Process C) SCOBY D) Starter Liquid
A) Acetic acid B) Citric acid C) Malic acid D) Lactic acid
A) Kombucha made with black tea and sugar B) Kombucha made with green tea and honey C) Kombucha made with herbal tea D) Kombucha made with fruit juice
A) 1/4 cup sugar to 1 gallon of tea B) 1/2 cup sugar to 1 gallon of tea C) 2 cups sugar to 1 gallon of tea D) 1 cup sugar to 1 gallon of tea |