Jun kombucha, It's delicate, its Crisp. Its full body and perhaps after you taste this mythical beverage, You might even go as fair say 'this tastiest kombucha I've ever had.
It's worth mentioning that honey loses a lot of healthy properties past 95F/35C. So much in fact that getting to 98.6F/37C causes a loss of 200 components, most of which at antibacterial. Past 104F/40C destroys invertase which is an important enzyme. So warm to the finger isn't quite a good thing. Honey melts very well at room temp so you should really aim to have it closer to 80F/26C to mix.
+LivingFood - Jun is not Kombucha. They each have different cultures. It can only live on honey and polyphenol rich herbs/plant matter. Please stop calling it kombucha. You will cause loads of misinformation. AND it does not ferment faster. It is a culture that prefers lower temperatures than kombucha and it takes about 5 to 7 days to ferment.
Interesting, but I only ever bought one can of a "Captain Kombucha" that consisted of green tea and sugar... From that I have evolved 5 different drinks. And I ever bothered with white sugar because I don't think it's very nutritious.. I have a loose leaf jasmine twa and honey mix that spawned a scoby after 6-8 days.. So if it's not Jun what is it?
Edward Lam same, I'm converting my kombucha to Jun. I want to say that it's just different strains of the same thing that adapt to eat different things.
Thank you for the video! There are not many instructional videos for jun on youtube and it's nice to see a clear and concise one! A couple questions: I notice you only add a scoby to the honey tea, and do not add any 'starter tea'. Do you have good results with this method? Also, in terms of your second ferment/bottling/adding flavors, could you describe flavor ratios and ferment time before refrigeration and any other tips regarding second fermentation that you may have? I have my first batch of jun fermenting as I type this, and know that jun can be much more effervescent/volatile than standard kombucha and do not want to inadvertently create a bottle bomb.
I just started a gallon of Jun this morning. I have been making regular booch for awhile, and enjoy it every day. I need to learn about how to flavor and second ferment the Jun
you could give it a go! and im sure it would ferment just fine, but I'll recommend try to hunt down a Jun kombucha Scoby for this one! The taste, mouth feel and over all drinking experience is unmatched and it's still manages to be a health food!
I used a regular kombucha scoby straight from my scoby hotel and yes, my jun is lovely. It did affect the flavor of the jun for the first batch but I like kombucha (it was a mild flavor) anyways. The second brew was not affected by the flavor and from that point on the jun grew it's own scoby.
hey, dont use distilled water, destilled water is a harsh environment for microbes. Instead just use normal tap water. Also-if possible- dont use water with chlorine
Distilled water just means its free of anything, microbes, minerals you name it and since you are introducing your own culture which will want to dominate the vessel and lives off the sugar ...it is fine to use.
Can I make Jun with sugar instead of honey? I mistakenly ordered a Jun SCOBY and I do not consume honey and I don't know if the SCOBY would stll thrive in sweetened green tea.
It’s not Kombucha or even Jun Kombucha at all, it’s Jun Tea and it’s not a Jun Kombucha scoby. It’s a Jun Scoby.. Great vid though for making Jun Tea.. You need a couple cups of liquid from the last batch too..
+carmenmich look it isn't completely necessary but it recompensed for the health of your scoby and the safety of your end product. basically the acids that are present in the starter tea, or vinegar will ensure a ph, that is low enough to kill of any pathogenic bugs that living within the environment. this allow the lactic acid bacteria to dominate right from the start, hope this helped
Love your videos! I am so very loving your style. But please tell me the song played in the intro. Blast from my past that I want to listen to again. :-)
