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