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