I want to say how much I enjoy your unique style, packing this with tons of info but somehow also organizing it all with elegant editing and infographics, and also getting to the point!
Of course thanks for sending me the pic! And yeah I’m sure with even more feedings the SCOBY will become even more jun like. But if you want a head start you can always buy a jun SCOBY
Jun and kombucha collonies are biologically different and you can't turn a kombucha scoby into a jun scoby. This is just a kombucha scoby fed with green tea and maple syrup. You can feed all scobies with different teas and glucose sources to varying degrees of success but this can affect the health of a scoby over time.
If most recipes call for 1c of honey per gallon, is 50g maple syrup enough in your 1/2 gallon brew? That's a far cry from 170mL...? Love the channel man 👍🏼
I've made kombucha with a different tea every time... the scoby didn't mind. Right now I am making wort from pilsner malt and am going to make kombucha from that. And from what I know, kombucha is not alcoholic. If you bottle it and leave it at room temperature, then it carbonates and becomes alcoholic.
Thank you for making the process so clear. I have a funny debut story to my kombucha making. I made green tea and sugar kombucha the first time but it had lots of weird looking bubbles of a matte white color. There was wide controversy on a few Facebook pages over whether it was contaminated or not. So I got another scoby and made black tea a sugar kombucha. I never threw out the questionable green tea kombucha and it actually tasted even better than the black tea one--tgat is, until I let it ferment too long and it made a lovely fruity vinegar. So I don't know whether I should keep it or not. It doesn't seem to make us sick at all and the taste was right... If so, I could just gradually habituate it to honey or maple syrup and have some jun. On the other hand I could do the same with the black tea scoby and it would also take a month...
Oh very interesting! I guess make the one that tastes the best. There aren’t any hard rules on this thing. Make what you love and experiment with new ideas!
I also started to make vegan jun a few weeks ago! I use agave syrup and a mix of white and green tea. I just feed my kombucha scoby the agave syrup and green and white tea and it turned out fantastic. I love to find out I am not the only one who tried to make vegan jun 👍🏼
Can i just use a ready kombucha scoby for my jun right away, than do you 4 week jun scoby process? I dont think i can wait that long for a jun scoby…lol.
How about using a Sous Vide probe to heat for brew? Any benefit to holding the steep temp? Also, would it be beneficial to build up a "starter scoby hotel" that you then retrain the unique scoby for Jun or Kombucha or Koffubucha? I brew beer, but getting interested in Kombucha. Still not convinced to jump off into another obsession. Cheers!
Hey Trent, I was thinking about making it even more on a budget, with caramelized sugar and after mixing with the hot tea. But I'm not sure about the flavor and if is going to have any huge difference.
I think that will work, caramelizing the sugar will definitely give you a different flavor but the base of the flavor of green tea is what gives most of the flavor. I’m sure it will taste great but might be a little different
my only question is.... why is honey not vegan? I keep a biblical kosher diet so bees are not food but the honey is not a byproduct like eggs are for chickens, it is just made by bees. im really just curious is all!
Haha that’s a great question. I guess most vegans see it as a by product and choose not to eat it for ethical reasons. But you could totally make this with honey if you want!
@@TheBruSho Buy from local bee keepers, they help the earth by keeping bees, eating the honey is not harming the bees in any way. Also its super healthy!
@@TheBruSho is the kombucha scoby interchangeable where you use it to make jun and use green tea and honey and then which back to kombucha with black tea and cane sugar
