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