HOW TO MAKE JUN - THE CHAMPAGNE OF KOMBUCHA!

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Ok, I LOVE kombucha, but I really LOVE LOVE LOVE jun! The flavor is so light and lovely, but I still feel like I get the same awesome benefits of drinking kombucha. I usually try to drink a big glass of both jun and kombucha every day, just to make sure I'm getting the goodness of all of both!
I like to make jun in pretty much the same way I make kombucha - with 2 quarts of concentrated tea that I dilute with 6 quarts of filtered water. Add in 2 cups of honey, add this all to your vessel, along with your starter liquid (already fermented jun) and jun SCOBY, and you are good to go!
Check out my kombucha videos for more in-depth info about the benefits of kombucha (and jun) and how to brew your own kombucha...
ALL ABOUT KOMBUCHA (part 1)
• ALL ABOUT KOMBUCHA! (...
HOW TO MAKE KOMBUCHA (part 2)
• HOW TO MAKE KOMBUCHA! ...
Ingredients/tools used include :
Positively tea (Pinhead Gunpowder loose green tea) - amzn.to/331dntS
raw honey from Costco
SOMA Water Filter - fave.co/2qJq4RJ
Jun SCOBY and starter liquid - www.kombuchakamp.com/11396-28....
3 gallon water vessel with spigot - fave.co/2qJFPrV
stainless steel spigot - fave.co/2pLJqbO
adhesive thermometers - fave.co/2pLOAEr
stainless steel tea ball - fave.co/2pLGpIi
stainless steel strainer with funnel - fave.co/2pLV06A
KitchenAid strainer - fave.co/2pLQ2qB
Gallon glass jars - fave.co/2pLWf5P
The Big Book of Kombucha by Hannah Crum and Alex LaGory - fave.co/2qJSETf
KOMBUCHA KAMP
www.kombuchakamp.com/11396-28....
Recent videos...
HOW TO MAKE ENERGY BALLS
• HOW TO MAKE ENERGY BALLS!
MY CSA EXPERIENCE
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Thank you so much for watching, liking, commenting, and subscribing!
www.iamkendralee.com
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All products shown were purchased by me or were PR samples. All opinions are my own. Some links may be affiliate links.

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Опубликовано:

30 июн 2024

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Комментарии : 975

@DaringDanielletravels 4 года назад

Wow, this video literally covers everything. I’m so glad to have this video as a resource to start my jun continuous brewing project

@crazykenz4203 4 года назад

So glad you found it helpful! Happy brewing and let me know if you have any questions! xoxo

@paisleyplaid4074 7 лет назад

Kendra your Kombucha videos are the absolute best! So informative and fun to watch. You had me at "Jun is more fizzy". Cannot wait to make it and the energy bites from last video. Great content & great job on your videos!!

@crazykenz4203 7 лет назад

Thank you so much!! (Had some mega headaches getting this one finished and processed yesterday - I am not the techiest gal out there.) You will love jun! Gonna try to figure out a way to send you some culture. :D

@DivaRiosMusic 5 лет назад

It’s been great learning from you. I now have a continuous brew of Jun and Kombucha. I’ve just started trying my hand and coffee Kombucha. Please keep posting.

@crazykenz4203 5 лет назад

Oh coffee kombucha, neat! How are you doing that? I haven't tried that yet (I can't really drink coffee because it hurts my tummy, but I wonder how I would react if it was fermented into kombucha). Glad you are having brewing success!

@lorimcclellan4352 4 года назад

I absolutely loved the portion on flavoring kombucha and jun. It works so well. Also, the gardening gloves are a great idea. Thanks so your insight.

@crazykenz4203 4 года назад

So glad you found this helpful!!! Aren't those gloves the best?! I use those all the time in my kitchen now. I swear, I'm only 34, but sometimes my hands feel like they're 80 years old. Those gloves save me all the time!

@AngelGoodwitch 2 года назад

Wow! Thank you for putting together such an utterly complete and entertaining tutorial! I feel like I just learned exactly what I need to do. I'll be watching this a few times for sure! Thanks!

@crazykenz4203 2 года назад

Thank you so much!!! So kind of you to say that. Let me know if you have any brewing questions. :D

@qstorii 7 лет назад

Hey!! I didn't know I could use tea leaves for my tomato plants. That's so great :O thanks. This video is awesome

@crazykenz4203 7 лет назад

Thank you! Yes, definitely use your tea leaves for your garden! I brew so much kombucha and jun and always feel like it would be such a waste to just dump the tea leaves in the trash. Plants love it! I just wish I had a larger garden (and a compost pile - oh that's my dream!) - right now I just have big pots with tomatoes on my balcony. Have a great weekend! xo

@AaronDahl 6 лет назад

Hands down, one of the most informative and correct kombucha / jun tutorials I've seen on youtube! Thank you. Liked, and now subscribed.

@crazykenz4203 6 лет назад

Thank you so much!!! And happy brewing!

@ruthpeddinghaus9619 6 лет назад

Me too!

@sandropeta 6 лет назад

This was an awesome video! I loved your flow and energy. I can’t watch a lot of videos bc they’re all over the place or the speaker isn’t very articulate! I really want to try Jun now!

@crazykenz4203 6 лет назад

Thank you so much!!! I think you will love jun! It seems like it's pretty hard to find commercially (unless you are in certain areas of California or Oregon), but it's very easy to make and so much more affordable. My jun has been going pretty crazy lately - it usually only takes about 6 days to ferment 2 gallons...my fridge is overflowing and I'm running out of empty bottles!

@EHCBunny4real 6 лет назад

I don't use black or green tea. I use yerba mate and hibiscus and it works just a fine. It tastes like pink Champale of the 80's.

@crazykenz4203 6 лет назад

Mmmm that sounds lovely! Do you still have pretty good scoby growth by using these teas? I had heard that black tea, in particular, should be used every now and then for kombucha to make sure the scoby growth was really strong (something to do with nitrogen). I only use green tea in my jun and for kombucha, do 2 parts green to 1 part black tea, but I bet mate for jun would be delicious!

@EHCBunny4real 6 лет назад

Yes, the last one I've had is over 2 years old. I've been making it for over 20 years, and I've made all types of versions including yours.

@crazykenz4203 6 лет назад

So cool, definitely going to have to try jun with mate! How much mate do you use per gallon?

@nailmarks2483 6 лет назад

EH CBunny will you please do a video of yours? I have a lot of hibiscus flowers but don't know what to do with them.

@EbonyDiva411 5 лет назад

OMG! Gotta try it! I used to love that stuff!❤️❤️❤️

@kleineroteHex 6 лет назад

Love your set up and demo, especially your jugs! I don't flavor mine, only on occasion, I hardly ever refrigerate either, no room in my fridge with all my other ferments 😄

@crazykenz4203 6 лет назад

I understand this completely - ferments overtaking the fridge! I just visited a friend last night to give her about 20 bottles of brew (and there is still plenty in the fridge!).

@jeanburgin160 4 года назад

Thank you for sharing Jun with us. I'm learning to make Kombucha now. Can't wait to try this too ...

@crazykenz4203 4 года назад

Jun is soooooo good - you will love it!

@danajones3818 Месяц назад

I’m all in!! This was good!!

@alchemypoolalchemypool 5 лет назад

Thank you. One of the best and thorough presentations I’ve seen on the topic. You rock !!

@crazykenz4203 5 лет назад

Thank you!!!

@JenSpice 5 лет назад

As a beekeeper making jun is a joy! Kombucha is one of my favorite fermented drinks. Well done tutorial Kendra! :)Jen

@crazykenz4203 5 лет назад

Oh my gosh, Jen, you are living my dream! That's so amazing that you can use your own honey for jun!!!! I bet it is absolutely delicious.

@cathykieser53 5 лет назад

Jen could you send me a Jun scoby?

@cathykieser53 5 лет назад

Jen would it be possible for you to send me a scoby?

@blueiris191 6 лет назад

Ty Kendra Lee - You have covered all the question's I "had" for making my own Kombucha /Jun, GREAT presentation too - Looks like I'll be shopping tomorrow for Jars, etc, etc..

@crazykenz4203 6 лет назад

Hi Blue! Awesome, so glad to have helped!!! Happy brewing and let me know if you run into any troubles or have questions!

@shawntienari3612 6 лет назад

I have never even heard of Jun until I saw your video! I have no idea what it tastes like either but I will be buying a Jun culture from Kombucha Kamp today to start brewing soon! Im currently on day 2 of my first batch of Kombucha and can’t wait to add Jun! Thanks for the amazing video!

@crazykenz4203 6 лет назад

I think you will LOVE the flavor of jun. I wasn't sure if I liked it the first time I had it - it's so much lighter than kombucha and my taste buds were so used to kombucha. After awhile, though, I totally started to prefer jun. The only problem I have with jun is that it is a lot more expensive to brew than kombucha (because of the honey) and it brews so fast (which could be a good or bad thing, depending on how fast you drink it!), thus more honey more often!!! To me, jun is a lot easier to brew than kombucha - way less finicky and prefers a cooler temp, so I don't have to constantly be heating it with a heating pad. Let me know if you have any jun questions!

@retiregal 5 лет назад

Great tip about the hair band. Thanks!

@crazykenz4203 5 лет назад

It's so much more sturdy than using a rubber band or a piece of string!

@calekamren3446 7 лет назад

Love your hair lately!

@crazykenz4203 7 лет назад

Thank you! Me too! It's been ages since I was able to play around with my hair color, so went for it! The goal is to eventually have a nice ombre, Olivia Palermo style!

@MrsRealistic 4 года назад

What a great video! I might try making Jun as my next adventure! I'm already a kombucha addict! I grew my own kombucha Scoby from scratch. So I'll have to look into if I can do the same with Jun!

@crazykenz4203 4 года назад

Just a fair warning: once you start with jun, you may never go back to kombucha! JUN IS SOOOO DELICIOUS!!!

@MrsRealistic 4 года назад

@@crazykenz4203 😂Warning noted!

@bizarro7 5 лет назад

Omg I need to try this out! Thanks for the informative video!

@crazykenz4203 5 лет назад

Yes you do, it's so delicious!

@SpicyTunaMedia 6 лет назад

I wanted to add an explanation of why it is called "Jun." It actually comes from the name of a type of honey bee.

@crazykenz4203 6 лет назад

Interesting, I had never heard that!

@cyrillalohi7122 5 лет назад

@Paul Daystar I'm about to start making some Jun and it's from a small business here on Vancouver Island that is using a Tibetan Jun Culture. I'm excited!

@marybarboza697 5 лет назад

can i get the jun culture on line or buy direct from source?

@arummigasih1873 4 года назад

Maybe a honey like this,there are type honey (I know) .One honey is pure honey ,this honey just liquid ad water(little.....).And 2 type honey is polen/royal jelly honey ,this honey (as i knew)liquid of honey + royal jelly (home bee).Royal jelly has protein cause home of bee.I ever making jun with two type honey!And I got deferent taste ,Jun with honey royal jelly(polen) was too acidicy than pure honey!Is that right am I taste?!(thank's a lot before you answer my ask?!)

@Saved4NewLife 6 лет назад

I would recommend buying a 5 gallon bucket of raw unfiltered and unpasteurized honey if you plan on making a lot of this. I got mine from a local honey place and know the source. It wasn't cheap but it was cheaper than buying smaller jars of honey. I also know that it's the real deal and not "GMO" honey.

@crazykenz4203 6 лет назад

Such a good idea! The biggest containers I've been able to find so far have been five pound jars (but I haven't really looked into it too much yet). Wow, five gallons of honey - heavenly!

@Saved4NewLife 6 лет назад

I am here in Virginia and we have a lot of Beekeepers and local bee farms or "Apiary's." Farmers markets are also a good source for the real deal. Beware, most big box stores sell Genetically Modified or man made honey. The laws are not strict enough and allow them to put organic on the label under very loose regulations. I believe Wal-Mart sells GMO Honey but not sure about Costco. I have to look into that. Take care and thanks for the information!

@crazykenz4203 6 лет назад

And thank you for all the honey info! I've recently started buying honey from local farmers markets and the taste is soooooo delicious, so much better than with the Costco honey.

@IaneHowe 2 года назад

Not to mention local honey can help with seasonal allergy. Thanks for the idea.

@mytube-10 Месяц назад

Great video! I love Hannah's Continuous Kombucha, easiest way to ferment!🍾🍷🥤🍻

@kristiiiiiiiii 3 года назад

Wow! So helpful and informative. Thank you for sharing! ♥️

@crazykenz4203 3 года назад

Glad you found it helpful and thanks for watching!

@ToolsOutsideTheBox 5 лет назад

Warm Coca Cola is more volatile than ice cold Coke. Try skipping the “burp” stage and just refrigerate for a day or two before opening. Honestly, burping just wastes all that fizziness that you love.

@lisajennings2194 4 года назад

I was going to say the same thing. If you are using a strong non ornamental bottle it is really very rare for it it to burst. The raisin is redundant if you are using fruit to second ferment as well.

@despuesdelatribulacion7613 4 года назад

Cafe Trucker are you saying to bottle and refrigerate, instead of leaving out for the 24 hours? I know that your response is 7 months old, but I need guidance. Thanks in advance, if you’re able to respond to this.

@crazykenz4203 3 года назад

I always bottle, leave out for a day or two, then refrigerate. Even after burping it, I have to make sure to drink it within a month (usually within a couple weeks, though) because it can get sooooo much carbonation built up and I can't even open it up without it bubbling everywhere.

@winebox 5 лет назад

Flip lid beer bottles are great for this.

@grantlincoln5070 5 лет назад

grolsch bottles my deer friend

@divenursok 2 года назад

The soda bottles from Sprouts work fab and are a bit bigger.

@TimWilkinsonWriter Год назад

Love watching your videos!

@carmenmontero5000 7 лет назад

Hi Kendra ! Great job explaining everything ,as always . Thanks for sharing . Hugs ,Carmen

@crazykenz4203 7 лет назад

Thanks, Carmen! Have a great weekend! xoxo

@derekfrost8991 4 года назад

I use a vinegar scoby and yeast water I made from my raw honey. Actually if you use raw honey, it could be that which provides the wild yeast. This is what I love about jun, you can start completely from scratch even if you have no scoby or starter tea.. :)

@chrisrosenkreuz23 Год назад

yeah hate to burst your bubble but that's not kombucha... you're deceiving yourself. Maybe you can make due with the acetobacter culture and even enjoy the drink, not denying that. But it's a different bacteria, you're drinking sweetened dissolved vinegar with ferment...

@derekfrost8991 Год назад

@@chrisrosenkreuz23 you're entitled to your opinion.

@chrisrosenkreuz23 Год назад

@@derekfrost8991 well that is a dim view, people can't differentiate between facts and opinions anymore... you realize you can verify what I said, right? You think a bacteria will magically transform itself into another bacteria? It is very interesting to me because your reticence in accepting the facts signals that you WANT to drink Kombucha, but here I am, trying to help you achieve exactly that and because you think you are right, you brush the facts off as opinions. I am actually kind of content, in a silly way because you won't get to have the real thing, you'll just keep drinking your swill and never be the wiser. By all means, have at it!

@fionmor4893 11 месяцев назад

is JUN a fruit ferment with Kombucha?

@derekfrost8991 11 месяцев назад

@@fionmor4893 jun is green tea. But there is no harm putting some fruit in.. 🙂

@xyz-pg3zd 6 лет назад

Can I use a scoby that was used with black tea and sugar to make Jun?

@crazykenz4203 6 лет назад

So apparently the kombucha scoby and the jun scoby are different - different strains of bacteria and yeast, so I'd suggest getting an actual jun scoby (but if you have an extra kombucha scoby, try it and see what happens!).

@sofiacopado5579 6 лет назад

can I purchase a jun scoby online or make one!

@seanjodiehill8920 6 лет назад

You can do both. I am following the instruction from this article (whith instrucions on how to convert a scoby to a jun scoby) www.culturesforhealth.com/learn/kombucha/making-jun-tea/

@lovingatlanta 6 лет назад

+Robert Hill - 👍Very helpful, thanks💞

@seldaince3992 6 лет назад

I used and it worked perfectly, don’t hesltate go try🙂

@DylanHilliard1 6 лет назад

Loved the video! I am making my first batch when I get my scoby.

@crazykenz4203 6 лет назад

Thank you and let me know if you have any questions with brewing!

@wanderingteaapprentice1039 5 лет назад

Awesome video! I loved this. I will have to make it.

@crazykenz4203 4 года назад

You will love jun - it's so delicious and super easy to make!

@wellsparker 6 лет назад

I have been brewing jun and kombucha for six weeks. Lots of work for one person but I love playing with the flavors. Jun has been disappointing because it is so mild. It requires double the effort to get a nice flavor. I was about to give it up until I saw your video. Also, the caffeine has been a huge problem. I no longer use black or green tea for kombucha. I switched to rooibos tea. No caffeine in it. My whole frig is full of kombucha and jun so I am forced to stop.

@crazykenz4203 6 лет назад

I understand the feeling of having no space in the fridge! Where did you get your scoby for your jun? That's really interesting that you say it's double the effort - I find kombucha to be way more work than jun (my kombucha is really finicky, needs a heating pad, basically a diva). If caffeine is an issue, I know that it is possible to blanch the tea leaves first for a minute or two - this will remove some of the caffeine - then you can use them again to steep for a longer amount of time. Just take a little brewing break - leave the scoby and some liquid in your vessel and come back to it when you have consumed most of what is in your fridge, no worries!

@lovingatlanta 6 лет назад

+ wellsparker - 👍THANK YOU for your post. I can’t do caffeine so I was just getting ready to do some research to see if I could use a caffeine free tea. Caffeine is the reason why I haven’t tried Jun or Kombucha. 😔

@aoiahiru670 6 лет назад

beer, pickles, yogurt, sour kraut, kimchi, natto, fish sauce, miso, cheese... Humans have been growing and consuming bacteria for millennia (that means "thousands of years").

@knotsnchains6907 5 лет назад

I have been making kombucha for about a year now. I stumbled across a video on second fermenting kombucha and i have never gone back... In the second ferment you can add things... like a bit of sugar, fruit, fruit juice, fruit pulp, or dried fruit, or even fruit syrup. in the bottling or 2nd ferment, the kombucha eats the sugar in the fruit or sugary additive and under pressure makes carbonation.. I like frozen mixed berries, black cherries, pineapple, and strawberries...

@Ahharan12 6 лет назад

It's ORYGUN (Oregon)..... Soma is the biz!!!!!

@crazykenz4203 6 лет назад

Soma makes some legit products! I picked up a few bottles when we were in Portland last summer - and besides liking the taste, the one thing I really remember is that I had to be very careful when opening their bottles...I had more than one volcano!

@Ahharan12 6 лет назад

Me too!!!!!! At work it blew up everywhere. All over the place the TV paperwork it was bad. But they change their bottles now they're twist tops now.

@crazykenz4203 6 лет назад

Oh la la, kombucha explosions - those flip top bottles are dangerous and I always tell people to avoid brewing in them and they look at me like I'm nuts (you only need one explosion to change your mind!). So glad they changed their bottles. I was very sad to have half a bottle of their blueberry jun end up on the ground of my patio last summer. And it's one of those things where you are like, ok I know this is exploding and I should do something to stop it, but I'm so shocked that I'm basically useless. And then it's all gone...but needs to be cleaned up! I did once also have a half gallon bottle of homemade jun explode when I opened it - it got on the walls, my filming lights, almost the ceiling. I must have cried bloody murder cuz my husband flew down the stairs asking what was wrong! (That's one way to get his attention!)

@Ahharan12 6 лет назад

That's that's funny but not funny sorry to hear that; the risk of Kombucha!!!!! 😂🤣😂😁😊

@Photomonon 5 лет назад

Damn, she's married

@davidc1502 6 лет назад

Nice work! I have been brewing kombucha, jun, and water kefir for about 5 years now, nice job!

@crazykenz4203 6 лет назад

Thank you! I actually just received my first water kefir grains yesterday and will start a batch up today! Question about water kefir - the instructions that came with my grains say to use chlorine and fluoride free water. I am on city water and it's definitely chlorinated and fluoridated. I boiled water for ten minutes (as my instructions say to do) to remove the chlorine - but should I be concerned about the fluoride hurting the grains? Any thoughts on this water situation?

@annashuttleworth576 6 лет назад

Tyler Hansenjp

@jonkiehnau915 4 года назад

Kendra Lee I believe the chlorine just evaporates in 24 hours. I use a ceramic water filter and my kefir grains are doing great. I use brown sugar btw on the primary and secondary ferment.

@startreedancer1412 4 года назад

Thanks for the vid. I've been making green jasmine kombucha for years and had no idea it had it's own name "Jun" . Also, I forgot about a scoby I had once. It was abandoned for a few years, in a very cold house. I retrieved it, and fed it and it never died. Came right back to life and grew healthy babies! Even though many say we shouldn't use antibacterial herbs, I've made all kinds of brews with different oily teas and spices, and I've never had a problem, though I have noticed the scoby growth is slowed.

@crazykenz4203 4 года назад

Ooooh your green jasmine sounds interesting! Do you use sugar or honey for it? If it's sugar, it's still kombucha, but if honey, then it's jun! Those scobys are TOUGH! And the thing I really love about brewing is all of the funky experiments you can do with different tea, herbs, and spices. I really wish I knew more about science and chemistry and could make videos about the actual science of the scoby and brewing. I have a friend who has a middle school kid and I have told her that if she ever needs a science project idea, do something about kombucha or just fermentation in general! It's FASCINATING! Thanks so much for watching! xo

@eieio-mn9pm 6 лет назад

I started raising bees this spring ..two hives ....now I need more hives ..

@crazykenz4203 5 лет назад

So neat! Was it difficult to set everything up and figure out what you were doing? I really want to eventually get bees (and chickens and ducks and a couple goats and more cats). I go through so much honey for my jun - I really need my own hives!

@missplasticpony 6 лет назад

Honey is actually almost ALWAYS raw , at least here in Germany, it never says raw on the package but it is.

@ShannasCountryCreek 5 лет назад

U gotta be careful when buying at grocers...some have fructose or corn syrup added ☹

@InsanityVonMike 5 лет назад

@@ShannasCountryCreek Corn syrup isn't usually used in Europe (can pretty much only find it in american products) and honey mostly consist of fructose anyway so doesn't really matter.

@aliviablue7788 5 лет назад

ain’t shit raw in the US

@joshyc2006 5 лет назад

@@ShannasCountryCreek I think mainly in america, you guys add corn syrup to your bread! I think Europe has much higher food standards :)

@ShannasCountryCreek 5 лет назад

@@joshyc2006 the evil Gov does.... i'm moving to Europe then lol!

@Rose-wy3nz 4 года назад

Great video! Good all in one tutorial for jun and kombucha.

@crazykenz4203 4 года назад

Thank you so much! Let me know if you have any brewing questions!

@bodomo328 2 года назад

Hi Kendra, Celine here.Thank You So Much for your prompt reply.I already changed my purchased black tea kombucha scoby to Jun Kombucha. It tastes really good ! Once again, thank you so much Kendra !

@crazykenz4203 2 года назад

Awesome!!! How long did it take to convert the kombucha scoby into a jun scoby? I was doing some research on this and found an article that was talking about doing a very gradual transition between black tea/sugar and then green tea/honey. It definitely seems possible!!!

@kannonmcafee 6 лет назад

Nice video. Very helpful. BTW our state's name is pronounced "Ory-gun."

@crazykenz4203 6 лет назад

Thanks for watching! Haha, I get yelled at all the time about the pronunciation of Oregon the state vs Oregon the city near Madison in Wisconsin. I think most people in Wisconsin say the state like I do.

@mdempsey7128 6 лет назад

I came to this video because I watched a Ted-talk about growing clothing with the scoby.

@crazykenz4203 6 лет назад

Ooooh I'll have to look that up! I've heard of scoby fashion - so cool!

@janiceb4679 6 лет назад

Holy smokes! What a trip. SCOBY looks and feels like lunchmeat, so... why not make clothing with it?

@artistpw 6 лет назад

I've also thought about trying to make scobies large enough to use for leather. You can eat extra scobies - I've done that when I've had to travel for consulting and can't always find kombucha. You can also mash up extra ones and use in garden soil - I tried that last summer in a pot of zinnias - they absolutely exploded with blooms.

@ruthpeddinghaus9619 6 лет назад

I grew a Scooby for 3 months in my large cooler. I too wanted to make leather. It's thinner in some parts and thicker on the edges. Overall I think too thin to wear so I made a hat for a Surrealist Ball this weekend. My theme is second skin, so it's perfect! Loved this video, I'm adding Jun to my kombucha routine. Thank you for the inspiration ☺

@soulshine7734 Год назад

Always just did black tea kombucha, now I’m going to try Jun!! See if I can get back on track!!

@xyz-pg3zd 6 лет назад

This is so awesome. Thanks for sharing your knowledge with us :)

@crazykenz4203 6 лет назад

My pleasure! :D

@mexaphysics5191 6 лет назад

Oregone

@petropolisful 6 лет назад

“jOON”

@matteya5856 6 лет назад

I cringed! Born and raised in Oregon.

@michaelstem8703 6 лет назад

Instant dip when she hit that swear to god

@leightennison6950 6 лет назад

Tough to take someone seriously when they say Ore-gone.

@peaceunityofmankind4626 5 лет назад

Lol I could listen to her talk for days 😊

@marbella1983ben 5 лет назад

You can't use metal

@lindachandler2293 9 месяцев назад

Stainless is ok.

@tinykitchenbigflavor7142 3 года назад

Oh my goodness so happy 😀 I found your channel, I’m a newbie at Kampuchea, I wanted to start doing Jun instead only because I believe it’s More beneficial for me thank you for sharing all this amazing information I try to start my own June Scoby and I am so pleased to say that it was a success I was concerned about the temperature in the house wear it because kombucha requires a warmer temperature so I’m so happy that you touch on those issues thank you so much for sharing your knowledge with us PS I subscribed to your channel. Can’t wait to more of your videos

@crazykenz4203 2 года назад

Thank you so much!!! I'm so happy to hear that you are having excellent success with your jun brewing! Sadly, I cannot get my jun to brew now - it's been a couple of frustrating months! I moved at the beginning of June and when I went to start brewing again, realized that my scoby was moldy! Ordered a new scoby, started brewing again, but a new scoby wouldn't appear and the brew tasted gross. I think that it's the water at my new place (super chlorinated, but I do filter it through a Berkey, which is meant to remove chlorine). I'll get well water from my parents' house and try that (have a new scoby arriving in a couple days, so fingers crossed I can get it brewing!!!).

@jofarley7294 5 лет назад

I have the big book of kombucha as well, it's great. So many different things to make, love it.

@crazykenz4203 5 лет назад

Such an excellent resource!!!

@Michaelaz62 Год назад

Thank you. I am eager to try this out.

@darlenesgardenandhome 2 года назад

I recently bought a brand called "wild tonic". It was the first time I'd heard about Jun. I loved it.

@crazykenz4203 2 года назад

Wild Tonic is soooooo good!!!

@andrew701110 7 лет назад

Have successfully been making kombucha for the past few months now, thanks mostly to your first two-part video on brewing it. I'm excited to get to jun in the fall or winter perhaps. My last 3-gallon batch was flavoured with dry, organic hibiscus-delicate notes and amazing colour-my mom and friends went crazy over it; nearly all gone. Have been doing mostly gunpowder green plus oolong 3 and 2 Tbsp respectively. Amazing! Thank you thank you thank you!

@crazykenz4203 7 лет назад

So happy to read this! Doesn't hibiscus give kombucha such a beautiful color?! I tried hibiscus ginger once, but I think my original batch was slightly over-fermented, so I didn't get much carbonation after it had been flavored and bottled. Must try it again, though - hibiscus has tons of Vitamin C! Keep me posted on your brewing adventures! xoxo

@andrew701110 7 лет назад

Kendra. I have been washing my SCOBY with sweet tea after two to three batches to get rid of some of the overbuilt yeast, so I get a cleaner flavour that is less yeasty. Obviously. the yeast is what brings the CO2 and the yeast is there no matter what. I placed my hibiscus flower right in the GT bottles for second carbonation and 3rd day there was very little CO2 but by 7th day, I had to place in the fridge because it was very bubbly. BTW, love the fact that you take the time to answer your fans :) Hibiscus is very popular in Mexico and known as "Jamaica". They make a lot of sweet hibiscus tea there. It is an excellent diuretic and urinary track cleanser like cranberries but also helps lower blood pressure. Of course, main reason for drinking is that it is sooooo... yummy (stole your phrase, hehe...)

@crazykenz4203 7 лет назад

Oh that's such an interesting idea about washing the SCOBY to get rid of some of the yeast! I actually just cleaned my entire kombucha vessel - I like to clean it completely every 4 or so months (the spigot kept clogging with yeast and bits of SCOBY, it was time). So do you leave the hibiscus in the bottles even after it has gone into the fridge? And you bet I'm gonna answer my "fans" - I still think it's weird to say fans - I'm just a very normal (well, pretty weird actually) gal making stuff in my kitchen. :D Definitely gonna have to do the hibiscus again - you have me convinced! This is a huge reason I want to teach people how to make kombucha and jun - when you make it yourself, you can control what goes into it and you can tailor it to your exact health needs (plus it's so much more affordable!). I think when I took my class, my teacher had a hibiscus and rose hip blend that we tried. I haven't played around too much with florals or herbals for flavoring, BUT blueberry lavender rose is amazing!

@andrew701110 7 лет назад

Yes, I do leave the hibiscus flower until it's time to drink the kombucha. The petals do not get stuck in the bottle because I use the GT ones and mouths are large. In Southeast Asia, they use the fresh hibiscus for salads and the like. Thus, I find the ones that come out of the kombucha to have an almost sweet pickle taste and crunch :) I'm in Canada, so I get a pound of dehydrated organic hibiscus for about CA$18 from Amazon.ca. I envy those who can get things from the American Amazon as there is so much more choice :) I'm such a newbie to comments on youtube! I just noticed that there was a whole section of your comment that I did not read because there is a "show more" thing, sorry. Yes, I got addicted to kombucha and it was costing too much! You video was an inspiration and a relief to my wallet, hehe. I have lavender in my yard and blueberries too. I should try your combo :) Please let me know what you think of the hibiscus. Cheers!

@crazykenz4203 7 лет назад

I am so happy that my video helped you save some money!!! That is the goal! I've thought so many times about making a kombucha business, but I really want to share the knowledge and get people to make it themselves - nothing beats homemade! I pulled out my hibiscus last night - not for kombucha but because I have a cold - so steeped some hibiscus, rose hips, and elderberries and added a bunch of lemon and Manuka honey. I think hibiscus would pair well with jun, too - I think the honey flavor from jun would be so good with it! Yes, Amazon in the US is insane - what a strange world we live in! Also, I'd highly recommend Mountain Rose Herbs out of Eugene, Oregon for bulk herbs and spices - not sure if they ship to Canada, but their products are excellent!

@SuperPhoReal 4 года назад

Easy to follow instructions and also easy on the eyes lol, I’m a new subscriber! 😊👍

@crazykenz4203 4 года назад

Haha thanks, glad it was helpful!

@Erica-yr3gf 8 месяцев назад

Excellent and very informative video. Thank you❤️🙏🏻🌿🇺🇦🥰🫶😺🐕🌎❤️

@timpenisten Год назад

Can't wait to try this!

@Paulo37580 6 лет назад

I'm definetly going to give it a try! I simply loved kombucha. Jun must taste even better! Thanks for sharing this video. Greetings from Brazil.

@crazykenz4203 6 лет назад

You will love it! It has such a beautiful taste!

@MyClickTip 5 лет назад

Paulo conseguiu fazer jun?

@andrewbaker1449 2 года назад

I like to fill a small plastic bottle when I start the second fermentation. When you make a big batch, you might not want all of it in your kitchen, so an indicator bottle that you can palpate to check the process is helpful!

@cyrillalohi7122 5 лет назад

This was so informative and thorough! Thank you for sharing all your tips, I feel more confident in making Jun now!

@crazykenz4203 5 лет назад

It's really very simple to make jun - you'll be just fine! Just know that jun is definitely more fussy than kombucha (I just posted a video about a very moldy jun scoby - tend to your jun carefully!!!).

@cyrillalohi7122 5 лет назад

@@crazykenz4203 I will! I did watch your video too so I hope I can stay consistent with making it. My first batch (blueberry lavender) came out pretty mild and only one of my large bottles was super fizzy so I've just got to get the hang of it :) good flavour though!

@crazykenz4203 5 лет назад

The first couple batches can be a little bit wonky and not super fizzy - totally normal. I'd say after the third or fourth batch, you should have some pretty delicious jun!!! But just make sure to drink it quickly enough - jun brews sooooooo fast and it can be hard to keep up!

@cyrillalohi7122 5 лет назад

@@crazykenz4203 That's reassuring to know! Oh we are drinking it fast haha. I have to keep myself from having all of it so that my husband can get some!!

@crazykenz4203 5 лет назад

Oh gosh, get yourself over to my place and help me drink mine!!! It brews so fast and I end up running out of containers so fast!!!

@codycooper3980 4 года назад

I find this kombucha guide much easier to follow and pay attention to, I also prefer green tea and honey over black tea and fine sugar. :)

@crazykenz4203 4 года назад

Thank you! Yes, I am absolutely with you on preferring green tea/honey over black tea/sugar - the flavor is just so much nicer (I generally find black tea way too astringent, in general!).

@onlineheather 2 года назад

Hi, love the video and have used many of your technics to brew my own Jun. I did replace my spigot with steel and am wondering if your fermentation jars have a metal bolt inside? I have read many advising not to expose to metal! Your thoughts?

@pvzjalapenoschool9550 6 лет назад

I love your videos about jun and kombucha piz do more!!😀

@crazykenz4203 6 лет назад

Thank you!

@JVSwailesBoudicca 6 лет назад

I can't wait to try this, thank you. I thought it was pronounced - not as in June but with a short "u".

@crazykenz4203 6 лет назад

I've heard it both ways, but usually hear it pronounced like the month!

@sergioramos472 3 года назад

I’m new making kambucha and I was wondering if I can use the same scoby to make Jun? By the way great video.

@crazykenz4203 3 года назад

Thank you! Ok, I've never tried using a kombucha scoby for making jun, but some people have commented on this video about doing it and they've had success. So I'd suggest checking out the comments and if you do an experiment, let me know how it turns out! Good luck!

@daciasdiy1861 3 года назад

Omg! I had no glue this existed ! I’m gonna makes some of this as well!

@crazykenz4203 3 года назад

You will love it! Jun is soooooo tasty!

@tammysenrick7782 5 лет назад

Thank you for all the great tips and great job on the video! The raisin fish made me laugh 😂

@crazykenz4203 5 лет назад

Thank you!!! Haha, yup, gotta have a little raisin fishy to tell you when thing are ready to go!

@AlmostHomestead 4 года назад

Great video. Thank you!

@crazykenz4203 4 года назад

Thank you!

@carmensantangelo4342 6 лет назад

Hi, thanks for the video, I wanted to ask you, after the bottles are ready and have settled for 24h, do you still need to open them every 12h? Do they go in the fridge? and how many days can they last for? Thanks!

@crazykenz4203 6 лет назад

Hi Carmen! I open them every 12 hours while they are still at room temp and building up carbonation. Once they seem fizzy enough, I put them in the fridge (and then no longer open them). Kombucha and jun will last for a couple months in the fridge - it may change a bit in flavor, but it won't necessarily go bad. If they are left to sit for too long, it would either turn to vinegar or the bottle would explode due to too much carbonation being built up. In general, I try to consume my brews within two months of making it. Jun also gets very fizzy and I've certainly had some jun volcanoes, one that nearly hit the ceiling...

@bobmills5694 3 года назад

Brilliant video thank you so much

@crazykenz4203 3 года назад

Thanks so much for watching!!!

@pistenbroke4933 4 года назад

thank you that was very helpful .i will get that book

@crazykenz4203 4 года назад

Glad you found it helpful - let me know if you have any questions! And yes, get The Big Book of Kombucha - such an amazing resource!

@alineesposito761 4 года назад

Thank you, so informative. How do you know when the Jun is ready to be taken out of the scoby jar for the second fermentation? Is it purely on taste?

@crazykenz4203 4 года назад

Yes, I generally just base it on taste - it should be slightly tart, slightly sweet, and a little bit bubbly. If it tastes like vinegar, it's over-fermented (but don't throw it away - put it in a different container and let it continue to ferment to turn into proper vinegar, then use that in cooking or what I love to do with it - add it to a hot bath for a nice detox!). You will definitely find your rhythm and you'll eventually be able to predict when it is ready for the flavoring stage. For me, I know that I have to do a taste test on day 5 - if I let it go even one extra day, I've lost it and it's too sour and that batch will get turned into vinegar. (And yes, I get 2 gallons after 5 days - jun brews so fast - sometimes it's hard to keep up with it!) Happy fermenting and let me know if you have any other questions!

@Watchingthesim 5 лет назад

My main peev is that spigot that comes added already to the jars . great vid

@crazykenz4203 3 года назад

Those spigots are JUNK!!!

@caba32503 2 года назад

How long will it stay good? Will it need to be refrigerated? to slow down fermenting? It is only me that drinks it in my house, so I would have to do small batches. I haven't made Jun yet, always made Kombucha with green tea. Thank you for your nice video! I will try a small batch of Jun.

@willowriverranch7965 Год назад

Have you tried doing pear-lime and nettle? I recently had it from a store, loved it, and ordered a jun scoby.

@ShannasCountryCreek 5 лет назад

Omg...just got a Haul 2day to start a brew, but never heard of JUN! & i Just ordered that book 3 days ago! Can't wait to try this! Thank you!!!💃💃💃❤😘 Can we use distilled water..I have no filter

@crazykenz4203 5 лет назад

I wouldn't use distilled water. How is your water quality? So glad you ordered the book - it's soooo helpful! Let me know how your brewing goes!

@kyliefan7 3 года назад

Thanks Kendra!! Never made Jun yet but I have two continuous brewers so maybe when I clean it I can convert it to Jun! Thanks for giving me a better idea of replacing the spigots with the stainless steel ones! I have found blueberries don’t flavor kombucha much but you do your 2nd ferment the SAME as me and I got that idea from The Big Book of Kombucha!! I love that book!! I agree if you are into making Jun or Kombucha just buy it! It used to be my Bible but it’s now burned in my brain how to make kombucha!

@crazykenz4203 3 года назад

Oh completely, if you are going to brew kombucha, you NEED that book! I don't remember using blueberries too much when I was making kombucha, so can't really comment on how they flavored kombucha, but they are fabulous in jun. And I'm actually even lazier nowadays with the blueberries - I just dump about a cup of blueberries in there (fresh or frozen, but not cut in half) and then just use a wooden spoon to smoosh them. Works great! I generally use frozen blueberries, too - cheaper and easier!

@kyliefan7 3 года назад

@@crazykenz4203 Now I’m wondering about all the oxalates in the fruit I put in my kombucha !! Look up Sally K Norton on RU-vid and other places! Mind blown!!

@garyritterstrings 3 года назад

You are concise, and dynamite like TNT. Great , best info ever.

@crazykenz4203 3 года назад

That is such a great compliment! Thank you!

@garyritterstrings 3 года назад

@@crazykenz4203 You Rock

@crazykenz4203 3 года назад

Right back at ya!

@woundeddove 6 лет назад

❤️Easy to understand.Thank you.

@crazykenz4203 6 лет назад

Thanks so much for watching!!!

@petropolisful 6 лет назад

Great video, keep coming back to it! Question: any reason I *couldn’t* use two separate Jun scobys for an initial 2 gallon batch? Looking to start out with more than a gallon, but Kombucha Kamp’s cultures are sized for only 1 gallon initial ferments. I wouldn’t think it matters, but maybe you encountered differently, having started with a single gallon for your Jun? Thanks again for the great presentation of awesome information here! Cheers from Oregon!

@crazykenz4203 6 лет назад

You can totally use two jun scobys for two gallons, no problem! Expect your brew to ferment very quickly - I am constantly shocked at how much easier jun is to brew than kombucha! I'm in Wisconsin and it seems like my brew is thriving more and more the colder it gets (and my scoby growth is almost magical!). Thanks so much for watching and your kind words! Happy brewing and keep me posted!!!

@elizabethshaw734 6 лет назад

On Amazon you can purchase a 1 gallon with a spigot for quite a little amount of money. I also changed the spigot because I make cold brew coffee. With the jar and the spigot I paid just over $20 and the spigot is stainless steel.

@cherylhoglind2645 3 года назад

Thanks for the instructional!! Would you advise against using the spigot jars for 2nd fermentation/flavoring? I feel like those spigots would make it so much easier to transfer/strain liquid than a ladle would. Thoughts?

@crazykenz4203 3 года назад

You could definitely give it a shot, but my initial thought is that it would be annoying for cleaning with the spigot. Whenever I flavor my brews, I use a gallon jar and then once it's been bottled, I wash that jar. I generally hate cleaning out my big brewing vessel with the spigot and once do it once every few months cuz it's annoying, but if that doesn't bother you, then sure, might work! Just kind of depends what you are using to flavor it (pieces of fruit, juice, herbs, etc.) - if you are doing something with big chunks, it could get stuck in the spigot and be super annoying to bottle.

@tinawirtz 6 лет назад

Thank You so much! This helped me a lot!

@crazykenz4203 6 лет назад

Glad to help!

@sapodotroposo 6 лет назад

Great info, thanks!

@crazykenz4203 6 лет назад

My pleasure, thanks for watching!

@NotnaRed Год назад

Thanks, that was really helpful. 1:42 explains the difference between kombucha and jun

@barrycollingswood7946 2 года назад

Thank you for your video it’s very informative could you tell me please is there any way other than keeping your jun once it has carbonated in the bottles in a fridge?

@crazykenz4203 2 года назад

Refrigeration will slow down the fermentation process, so if your jun is left at room temp, it will keep fermenting and eventually it will either turn to vinegar or it will get so much carbonation that it will be nearly impossible to open the bottle without a giant volcano erupting! If you are lacking refrigerator space, I reckon you could always put it in a cooler with some ice packs. I'd definitely recommend trying to figure out a way to keep it cool once you have some carbonation - otherwise it will just continue to ferment quickly and eventually not be the greatest flavor.

@barrycollingswood7946 2 года назад

@@crazykenz4203 thank you 😊

@nikkijones9536 5 лет назад

Loved your video!! Can Jun be made with black tea and honey??

@crazykenz4203 5 лет назад

Thanks so much, Nikki! Well, I have never tried it with black tea and every recipe I've seen has been with green tea. I would suggest playing around with it, though - do you have an extra scoby that you can use for a black tea experiment? Black tea and green tea come from the same plant, but they are processed differently, so maybe it would (or wouldn't) work. Let me know what happens!

@negrilsand 3 года назад

I agree .. excellent video.. I subscribed as well

@crazykenz4203 3 года назад

Thank you!!!

@elizabethshaw734 6 лет назад

That is the green tea that we always used in Morocco for mint tea which is what is made unless you ask for Plain or plain sweet. Another brand of course but Pinhead gunpowder green tea.

@crazykenz4203 6 лет назад

Pinhead gunpowder green tea is sooooo good!

@cherylpilcher5858 Год назад

How do you make the second brew of the Jun tea? Do you just use the Scoby a couple of cups of the old brew and water? Or do you have to add more honey and green tea like you did the first go round?

@IaneHowe 2 года назад

I live in the north east so that could be a great solution for winter when I normally stop brewing my house is very cold for Kombucha

@mindyholiday8391 Год назад

Great Content , thank U..

@MegaYogateacher 6 лет назад

Hi. Your videos are so helpful and really clear . I’ve just bought a Jun scoby on eBay . I’ve found out that they used organic honey and not raw .I believe organic honey is pasteurised and heat treated . What’s your knowledge on this.? I’d love so,e suggestions .thanks so much ❤️

@crazykenz4203 6 лет назад

Just looked this issue up on the Kombucha Kamp website - Raw Honey (JUN) vs Sugar or Pasteurized Honey (Kombucha) As mentioned above, JUN is brewed with RAW honey only, meaning unpasteurized. Using regular sugar produces a bad smelling brew due to sick yeast, and often mold. Kombucha can be made with a wide variety of sugars, including pasteurized honey. Making Kombucha with raw honey generally leads to very poor flavors, a lack of SCOBY growth, and again, mold. So even though the manufacturer used pasteurized honey, try using raw honey and see what happens - it will still probably work for you.

@lynnsewell2638 5 лет назад

Great and helpful video. I'm back at it again. Fingers crossed!

@crazykenz4203 5 лет назад

Let me know if you have any questions!

@AA-vl3gu 3 года назад

Thank you for the info and video. So will a regular scobi die if you make jun with it? Also do you think substituting only some of the sugar with honey would work?

@crazykenz4203 3 года назад

Not sure about converting a regular scoby to a jun scoby because I've never tried it, but give it a shot!!! Read through the comments on here - a lot of people have talked about having success with this.

@laurakoskenmaki6969 6 лет назад

I had success with my second batch of Jun......I wish I had made it before, because it is so yummy!

@crazykenz4203 6 лет назад

Awesome! So glad you like it!

@ralsharp6013 4 года назад

Do you have a flowhive? I love this stuff and make ours in a gallon jar. When bottling for the second ferment I've added apple and cinnamon. To my surprise this batch very nice. Generally ginger and lemon lime my favourite 😍

@crazykenz4203 4 года назад

I don't have a flow hive. I don't have bees now, either (still in an apartment, so won't have them for awhile!). I've heard conflicting opinions about the flow hive, like it isn't very good for the bees. I don't know much about bees yet, but am learning (currently doing an online course). Glad you had success with apple cinnamon! I have to be careful when I use cinnamon for flavoring - I feel like it tastes like medicine whenever I use it! Happy brewing!

@emmwen4549 6 лет назад

This is the best video on making Jun. I bought some Jun because of your video. My Jun taste like hard liquor. Can you make a video telling us what it's supposed to taste like and how to know when to trash the Jun?

@crazykenz4203 6 лет назад

Hi Emm, if it tastes like hard liquor, I would guess that it has been fermented way too long. It should taste light and bubbly and still have a bit of that honey sweetness. If it tastes flat and somewhat syrup-y and vinegar, then it has fermented for too long and is on its way to vinegar. I brew two gallons of jun at a time and it is generally done after about 7 days - but I usually start tasting it around day 5 just so it doesn't over-ferment.

@emmwen4549 6 лет назад

Thanks so much for the info Kendra! Thanks for this great video!

@bruhcasso9884 3 года назад

Great tip; adding the raisin at bottling! I assume other bits of dried fruit could work as well?

@crazykenz4203 3 года назад

Yup, totally! And actually, I don't even do the raisin trick anymore - my brew is very potent and it's usually pretty fizzy after about 24 hours once bottled, so no need for it. But yes, you could def use other types of dried fruit. :D

@brandieboyd2312 5 лет назад

Thank you💚

@crazykenz4203 5 лет назад

You bet!

@noahhecox8208 6 лет назад

Hi Kendra! I have been making jun recently but I don't know what to do with the extra baby scobies? After watching this video I see you put yours in a glass mason jar. How long will they last in there if I do the same? Do they need maintenance?

@crazykenz4203 6 лет назад

Yes, make yourself a scoby hotel! I'm not sure how long they would last, but basically they are just resting and hanging out, so I think as long as you feed them some sweet tea now and then (just scoop off some of the sweet tea that you put in your brewing vessel), they should be happy happy!

@havad3938 4 года назад

That was PROFESSIONAL

@crazykenz4203 4 года назад

Thank you!!! Happy brewing!

@MegaYogateacher 6 лет назад

Thank you so much ,it’s so informative . I’m new to all this . I have a very large Jun scoby . I’m finding it’s ready in 3days and even then quite vinegary which I like . I then put into flip bottles for 24 hours with fruits bit it’s not super fizzy . I notice your second ferment is in other vessels before again putting into bottles after 24 hours ! And fermenting again . It seems it’s a third ferment . Please do clarify this . Thanks a lot .❤️🌷❤️

@crazykenz4203 6 лет назад

Thanks so much for watching! My initial fermentation stage is to turn the sweet tea into jun. My second fermentation stage is to flavor the fermented jun with fruits/veg/herbs/spices and is done in a gallon glass jar (I don't like to combine the flavoring and bottling stage because I don't want to leave the flavoring items in the bottles - I like to take that stuff out after about 24 hours). Then I do the bottling stage, in which I filter out the flavoring agents from the now-flavored jun and then I tightly cap the bottles and let it sit out to build up some carbonation. I've always considered this third stage as the bottling stage, but you are right, it is kind of like a third fermentation stage - just a day or two in order to trap in some carbonation. Then it goes in the fridge. Hope that helps to clarify!!! And let me know if you have any other questions!