I took a starting and final gravity using a hydrometer to calculate aaBV

The first picture is the starting gravity (a measure of how much sugar is in the beverage before pitching the yeast), the second picture is the potential ABV (which is 5%), and the last picture is the final gravity.

The 1.00 gravity reading in the final picture indicates the yeast did its job, converting all the sugar into alcohol; in this case 5% ABV.

From pitching the yeast to bottling, the process took about 3 weeks (not including the first fermentation which is when I made the kombucha or growing the SCOBY). It probably could have been done sooner but that's just how it turned out for me (I allowed time to let the sediment settle for a clearer beverage).

Given that I added the mango it could bump up the ABV ever so slightly but not push it past 5%. The sugars in the mango will restart a small fermentation which will carbonate the bottles (recall that the yeast used up all the sugar).