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