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