Pineapple Mint Kombucha Recipe: 5 to 31 Gallons
Pineapple juice carbonates readily and keeps its tropical aroma; mint cools the finish.
In this post
Pineapple Mint Kombucha at a glance: Pineapple juice carbonates readily and keeps its tropical aroma; mint cools the finish. Tropical and cooling. Fizzes fast: pineapple ferments eagerly, so watch the gauge.
Bräu Supply recipe · Kombucha
Pineapple Mint Kombucha
First ferment · for 5 gal
| 4.28 gal (16.2 L) | Filtered water | |
| 40 g | Green tea, loose | 8 g/gal |
| 2.09 lb (0.95 kg) | White sugar | 190 g/gal |
| 0.6 gal (2.3 L) | Starter liquid: plain kombucha from your last batch | 12% |
| 1 | SCOBY |
Second ferment: flavour and fizz
| 5 cups (1183 mL) | Pineapple juice | |
| 20 g | Fresh mint leaves | |
Process
- Steep: 175°F (80°C) for 10–15 minutes, then dissolve the sugar
- Cool: below 85°F (29°C) before the culture goes in
- Culture: starter and SCOBY; pH below 4.6, ideally 4.2 or lower
- First ferment: 78°F (26°C), open under a cloth, 7–10 days, to pH 3.0–3.5
- Second ferment: 75°F (24°C), sealed, spunding valve at 12 psi, 2–5 days
- Cold crash: 36°F (2°C) for 1–2 days
- Carbonate: 2.8 volumes: about 13 psi at 36°F
Make it in
Per US gallon of finished first-ferment kombucha. Water allows for the room the sugar takes up and the water the tea holds back. Sugar in juice and fruit varies: taste, and watch the gauge in the second ferment.
How to make it
- Fill the fermenter with the full batch of filtered water, heat it to 175°F and steep the tea in the basket for 10–15 minutes. Lift the tea out and stir in the sugar.
- Cool the batch below 85°F, through a counterflow chiller or overnight with the lid sealed.
- Add the starter liquid and the SCOBY. Check the pH: below 4.6 right away, ideally 4.2 or lower.
- Ferment open to the air under a tight cloth at 78°F for 7–10 days. Taste from the sample valve from day five; it’s ready when sweet and tart balance, around pH 3.0–3.5.
- Dump the yeast from the cone and save starter liquid and the SCOBY for the next batch.
- Add the second-ferment ingredients through the top, seal the lid and set the spunding valve to 12 psi. Hold 75°F for 2–5 days, tasting as you go.
- Crash to 36°F for a day or two, then set CO₂ to about 13 psi to reach 2.8 volumes, or keg it and carbonate in the keg. Strain out fruit and herbs before kegging.
Making a different amount, or your own flavour? Open this recipe in the kombucha calculator: it scales the tea, sugar and starter, and works out the second-ferment sugar, carbonation pressure and alcohol.
Tips
- Use 100% pineapple juice, not a juice cocktail with added sugar.
- Pineapple ferments fast. Check the gauge on day one and crash as soon as it tastes right.
- Bruise the mint leaves before adding them, and take them out after two days.
Frequently asked questions
Fresh pineapple or juice?
Juice is easier and carbonates more predictably. Fresh pineapple purée works too: about 8 oz per gallon.
Why is it so fizzy?
Pineapple juice has about 100 g of sugar per litre, so a cup per gallon gives the yeast plenty to work with.
Is there alcohol in homemade kombucha?
A little. The first ferment usually leaves 0.2–1% ABV, and every gram of sugar per litre that ferments in the second ferment adds about 0.065%. In the US, 0.5% ABV or more is regulated as alcohol, so if you sell kombucha, crash it cold, keep it cold, and test every batch. The kombucha calculator shows how much your second ferment can add.
Related
How to make kombucha in a stainless fermenter, the kombucha calculator, classic black tea kombucha, half black, half green house blend, apple cinnamon kombucha.