How to Brew: Ginger Peach Kombucha – iGulu How to Brew: Ginger Peach Kombucha Skip to content
How to Brew: Ginger Peach Kombucha

How to Brew: Ginger Peach Kombucha

The beginning of Summer is just around the corner and we're already feeling the heat! In this article, we'll discover how to brew a healthy and refreshing Kombucha with a Southern twist, the Ginger Peach Kombucha, using the iGulu F1. 


  • 10 g or 7 – 8 tea bags of Black Tea (can be substituted with green tea)
  • 100 g of plain sugar
  • 1 gal of filtered water
  • Kombucha SCOBY (Symbiotic Culture Of Bacteria & Yeast)
  • Cheese cloth (can be substituted with coffee filter or clean t-shirt)
  • Fruit additions (after 14 day fermentation schedule)
    • 2 Peaches (Sliced)
    • 1 Peach (Juiced)
    • 1/8 cup Ginger Root (Diced)


  1. Sanitize all items that will come in contact with your cider brew, with StarSan, OneStep, or similar.
  2. In a separate bowl, steep Black Tea in 500 ml of filtered water at 205°F or 96°C for 15 minutes
  3. Strain/filter out tea from tea leaves
  4. Add 100 grams of plain sugar to the filtered tea
  5. Add half a cup of cool water to lower Black Tea temperature, then pour tea and sugar mixture into the sanitized iGulu Keg.
  6. Fill the remaining keg with room temperature filtered water, up to the 1 gallon (MAX) line.
  7. Pour in entire Kombucha SCOBY with liquid, into the iGulu Keg.
  8. Wet cheese cloth and place over iGulu Keg opening. Then lock locking ring around the cheese cloth.
  9. Place iGulu Keg into the iGulu F1 unit and select the Ale 2 Stage brew profile via the iGulu on-board brew profiles and tap on Brew.
    1. (Optional) You may use an insulated cooler with the assistance of a fermentation heating pad if you would like to speed up the fermentation process.
    2. The ideal fermentation schedule is 85°F or 28°C for 2 weeks. You may ferment for longer depending on personal taste preferences.
  10. Once the 14 day at 82°F or 28°C fermentation schedule is complete, remove the cloth covering.
  11. Remove SCOBY pellicle from the iGulu Keg and place into a clean bag. This SCOBY can be reused for a different brew if desired.
  12. Place fruit additions into an infuser chamber or mesh bag and place into the iGulu Keg.
  13. Seal iGulu Keg with original lid and locking ring. Then, place the iGulu Keg into the iGulu F1, connect gas and clamped dispensing lines, and turn on the CO2 valve.
  14. Navigate to the Cooler > CO2 (serving) mode, then tap Start.
  15. Allow 1 week of carbonating.
  16. Dispense and enjoy!

Special thanks to Austin (5 Minute Brewery) for sharing this amazing recipe!

Check out the full Peach Kombucha tutorial by Austin as well as his other videos here:


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