Podcast Episode 150: Jun Kombucha, Is It Kombucha Made With Honey?

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Jun is a cultured food similar to kombucha but supposedly its own separate thing. It is brewed with a SCOBY culture that is light in color and is made using green tea and honey. It ferments for a few days less than kombucha and has a wonderfully tangy floral taste that is lighter than traditional kombucha. There is a little confusion about where it came from and how to make it, so listen to today's podcast to learn more.
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Опубликовано:

29 мар 2021

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Комментарии : 22

@AlbeeSoaring 6 месяцев назад

Just made my first batch. Got a scoby form a neighbor. They didnt tell me it was a Jun Scoby and not a Kombucha scoby. I made my first batch with black tea. It took about 9 days to finish but my house is rather cold due to it being winter time. I made the second batch with green tea o it will be interesting to see what the difference will be with that. I decided to flavor mine with Blueberries and a sliver of fresh ginger. Im loving it so far.

@peggyr3862 3 года назад

I've been using honey for my second fermentation because I like my kombucha a little sweet. I don't use it for the first fermentation because I didn't know how much to use and it is more expensive, I think

@atzimier6896 3 года назад

Thank you Donna I will this recipe soon !

@LeendertCordemans 2 года назад

Thanks for the info. It gave me the answers of my questions what I want to know.

@CookieCreamOreo Год назад

Hi Donna. Thx for your videos. I’ve learned so much thx to your videos. I didn’t get a new scoby with my jun. I bought a jun scoby. I heard on a video that sometimes you don’t get a scoby with jun bc the fermentation is quicker. I used the same amount of tea bags as my regular kambucha. I used 8. Later, I found out I should’ve used 4. I wonder if that made a difference. What do you think?

@gedionsamuel2256 2 года назад

Found out that a hydrometer alone will not properly give alcohol content reading on kombucha. You need an acid test kit as well as a hydrometer and do some calculations. Also before fermentation, reducing the yeast by filtering the floating strains and even warm water washing the scoby can limit alcohol production.

@GeorgiaGrown90 9 месяцев назад

I make regular kombucha and Jun. They're two totally different drinks IMO.

@mauracruz6649 3 года назад

Thanks again for sharing another video God Bless you I love see you next time 🙏😇👌👏👍👏👏👏👏💯💯💯💯💯

@cannotbeshaken7889 Год назад

Does Jun Kombucha have to be made with green tea? I found a decaffeinated tea I'd like to use. (honeybush). This has been so hard to find the right information I'm looking for. I just want to make a sugar free decaf Kombucha, or at least less caffeine and less sugar would be fine too. The info in this video was extremely helpful, I'm so glad I don't need to buy another scoby.

@ralsharp6013 9 месяцев назад

You could absolutely use a decaffeinated tea. I hope you went ahead and had a crack at that🎉

@ralsharp6013 9 месяцев назад

I love the colour of my Jun scoby.❤ Recovering alcoholics probs should stay away from home-brews of any kind, even if low alcohol volume. 🧐

@peggysueway3889 3 года назад

Is a SCOBY disc even necessary? Starter liquid transferred from one batch to the next is sufficient in my experience. A professional kombucha brewery mentioned it wasn't necessary to use one and I find it true. Your thoughts?

@rawiyahsphere 2 года назад

In my experience, the starter liquid mixed with a fresh batch of sweet honey green tea will start forming a new skin on top in a day or two.

@dl4608 Год назад

What most people call the “scoby” is in fact simply the pellicle, a cellose-based by-product of the fermentation process. The bacteria and yeast floating around in the liquid are the actual scoby, which is why your booch still works with “just the starter”. The pellicle won’t do any harm to include, but it causes absolutely no issues whatsoever to leave it out - the pellicle is a product OF fermentation, nothing more. Although many don’t realise the connection, this fundamental redundancy of the pellicle is precisely the reason so many brewers have noted that it doesn’t matter whether your pellicle floats, sinks, or does backflips, the brew will still be fine if other required conditions are still met.

@tammy5666 Год назад

@@dl4608 I'm so glad that I took the time to read your comment! I'm brewing a batch of kombucha with a bottle of GT' s, it's delicious, but little SCOBY 🎯

@GreenWitch1 2 года назад

If you can’t properly pronounce the name of what you’re talking about, you shouldn’t be talking about it. In less than 3 minutes, you made 3 mistakes! It’s a longer process than kombucha, not less! Honey ferments slower than sugar. I can’t even continue with this video 🙄 Jun rhymes with Son! It’s not pronounced June.

@jaymiller7308 2 года назад

Hi Michele. Especially when offering your own nasty criticism you should be sure to get your facts straight. All resources, sites, books which I consulted (BEFORE criticizing your comment) state that jun fermentation time is indeed shorter than that of kombucha. Microbes can ferment raw honey faster than granulated white sugar. Oh my, you're right, he pronounced it incorrectly. Have a nice day. Bless your little heart :).

@dl4608 Год назад

You’ve lost all credibility the instant your primary criticism is to police someone else for daring to have a different linguistic background to your own. The irony of your comment is that it speaks volume about you without any of us having heard your own voice…and not in a good way. Oh, and you’re very wrong about the brewing time anyway, so that’s another fail. I’m guessing yours takes longer simply because you haven’t got a clue how to do it right. Maybe you should watch the video again, it’s actually got some good tips to get you on track. 👍

@GreenWitch1 Год назад

@@dl4608 😂

@dl4608 Год назад

@@GreenWitch1 thank you for proving my point 😊