Mango Guava Kombucha

• Kombucha
• Recipe

• 

  Halaster

  9/27/24, 10:58 AM

  Mango Guava Kombucha (1.1 Gallon Batch)

  Ingredients:

   

  First Fermentation

  • Kombucha Scoby:
    • 1 Pellicle and 2 Cups of Starter (16 oz) per batch
  • Tata Tea Gold - Premium Loose Leaf Tea:
    • 8g (2 Tablespoons)
    • Thai Tea Filter
  • White Sugar:
    • 1 Cup (16 oz)
  • Water:
    • 4 Cups
  • Water:
    
    • 14 Cups (0.875 gallons)

   

  Second Fermentation

  • 3 Mangos
  • 1 Cup of Guava Juice
  • Floating Dip Tube (FlotIt 2.0) or Brew Bag to fit Fruit.

   

  Instructions:

  First Fermentation

  1. Steep the Loose Leaf Tea using the Thai Tea Filter:

     • Boil Water: Heat 4 cups of water.
     • Add Tea: Remove water from heat and add 8g (2 Tablespoons) of loose lea black tea. Steep for 10-15 minutes then remove and dispose of the tea leaves.
     • Add Sugar: Add 1 cup (16 oz) of sugar into the concentrated tea and stir to dissolve.
     • Add 6-8 ice cubes: The ice will help cool the liquid quicker. 
     • Add 14 cups of water.

  2. Prepare the Kombucha for fermenting:

     • Add Scoby: Place 2 cups of starter liquid and the pellicle into the iGulu keg.
     • Add Tea: Add the sweetened and cooled black tea into the keg.
       • You will end up above the gallon max fill line, which will not be an issue with the Kombucha, as there will not be a foam head like when brewing beer, and will give you some extra to save for starter tea for your next batch.

  3. Seal and Ferment:

     • Seal the iGulu keg and place into the machine.
     • Select the iGulu Kombucha mode, which should automatically inject oxygen into the keg as needed during the process. If the Kombucha option is broken, you can choose the custom option under Kombucha and start that instead, or you can create a custom Kombucha recipe inside the app with Master Mode. Set it to 78-80 degrees for 10 days.
     • Once the process has finished, release pressure from the keg and taste test the Kombucha. If you have reached your preferred level of sour then move to Second Fermentation. If not, then set it to ferment for an additional 2 days. 
     • Repeat checking until it has reached your preferred flavor profile.

   

  Second Fermentation

  1. Process Scoby.
     • Remove the pellicle and store it in another container along with at least 2 cups of the Kombucha to serve as a starter for your next batch. 
       • 
  2. Prepare Fruit.
     • Clean your mangos.
       • 
     • Skin your Mangos.
       • 
     • Slice and chop your mangos.
       • 
     • Add mangos and juice from board into the iGulu keg. Either place the fruit into a brew bag, or install a floating dip tube (FlotIt 2.0) at this point. I crush the mangos slices when adding them in to release juice.
       • 
     • Pour 1 cup of Guava Juice into Keg and then seal the keg. You can see the liquid level in my keg with the below image. It is above the max line, but below where the top of the keg starts to narrow.
       • 
     • Place the keg back into the iGulu and ferment for 2 days at 78 degrees.
       • Verify flavor after two days.
  3. Set the iGulu to Chill mode. 
     • Optionally you can do a Keg to Keg transfer at this point to transfer the Kombucha away from the fruit and sediment. I always do a Keg to Keg transfer here.
  4. Carbonate and dispense.
     • Natural Co2 will build up, but add more as needed with an attached Co2 tank or Soda Stream cannister, to get the preferred level of carbonation.
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