JUN is Kombucha made with Green Tea and Honey
Вставка
- Опубліковано 29 вер 2017
- HOW TO MAKE JUN
Jun is kombucha made with honey and green tea instead of white refined sugar and black tea. It can be very mild and highly carbonated. Jun is sometimes called the champagne of kombucha. In this video, I cover all the steps of brewing the tea, sweetening, fermenting, carbonating, and finally tasting the finished product.
You can get what you need to make this and I can get a little kick-back from Amazon! (Following these links does NOT cost extra)
--------------------------------------------------------------
Jun SCOBY = amzn.to/2xtMaKS
Kombucha Fermenter = amzn.to/2fBhIYR
Green tea packets = amzn.to/2kbTj1h
Anchor Hocking Jar = amzn.to/2xOrC3v
Nylon Strainer = amzn.to/2x5Rrbw
Hibiscus tea = amzn.to/2xJZn49
Kombucha lids = amzn.to/2x4uZnS
Candied ginger = amzn.to/2fA6GmV
Flip top bottles = amzn.to/2AINnkk
It's Always Better Done Yourself:
/ betterdoneyourself
betterdoneyourself.com
/ betterdoneyourself
/ johnmacdowall
Where did I learn all of this? I read. I read books, not spurious crap on the Internet, but real, honest to God books!
Here's the reading list:
Wild Fermentation, 2nd Edition by Sandor Ellix Katz
amzn.to/2qMq5XE
The Art of Fermentation by Sandor Ellix Katz
amzn.to/2BP75eL
Vinegar Revival Cookbook by Harry Rosenblum
amzn.to/2K2W3qA
Nourishing Traditions by Sally Morrel Fallon
amzn.to/2BGzsez
True Brews by Emma Christensen
amzn.to/2B6vcsz
Real Food Fermentation by Alex Levin
amzn.to/2jkoFQb
The Big Book of Kombucha by Hannah Crum
amzn.to/2B7CrQH
New York Times Cookbook by Amanda Hesser
amzn.to/2kt5W8D
Pollan on Food Boxed Set by Michael Pollan
amzn.to/2BOecEt
Charcuterie
amzn.to/2kq3Zd7 by Michael Ruhlman
On Food and Cooking by Harold McGee
amzn.to/2ktFawY
The Moosewood Cookbook by Mollie Katzen
amzn.to/2jmwu87 - Навчання та стиль
My Jun came out great! My roommate has bad stomach problems and hates store bought komucha. He loves the jun and his issues have already gotten better. Thank you so much. Best channel on YT!
Well, you can actually have a Jun scoby when you raise it through green tea and honey with a kombucha scoby you already have. The new scoby layer is the Jun scoby. Take that one and use it in your future Jun kombucha's. It is as simple as that :)
The info and experience brewing I have is they are totally different and feed on different things. For Jun I have seen white tea and jasmine tea substituted for the green tea.
How can I make a Jun Scoby
@@sheragalfrancis1797 I used one of my previous grown scoby’s that fed on black tea and sugar cane. I just used it on my green tea batch and it worked incredibly well.
@@TheAncientOne1000 you really don’t have to. If you have a previous scoby that is extra just use that one with your new green tea and honey 🍯 mix ;)
@@sheragalfrancis1797 Then you're experience may be incorrect. There's a lot of fake information/hipster science in this stuff. "Oh, jun was created hundreds of years ago separate to kombucha" or whatever, reality is you can dump some starter tea and a kombucha scoby into a jun mix and it'll adapt and break down the honey fairly quickly. After 1 slow-ish batch I was making jun regularly. As far as I can tell, all Kombucha is a vinegar mother, and the yeast in the brew produces the alcohol that's converted into acetic acid, rather than taking a high alcohol wine/beer and converting it into vinegar, so it does it as the alchohol is produced. I suspect you could make your own kombucha scoby from a vinegar mother in a high sugar drink with active yeast in, and give it a few gens, always something i've wanted to try!
I give this video a 5 star. The production quality with regards to: audio levels/quality, lighting and staging area is very good. Also the content is helpful (providing links), easy to understand instructions all within a flowing order. The added information about the canning jar lids in how they work is quite informative.
Bobcatt22 Thanks Bobcatt22!! It really does take up a lot of time to do the videos. I'm glad it shows!
And his house is lovely, too...
Hi, So glad I found you...love your channel! Can't wait to make Jun!
I'm making my first batch today. Been using kombucha for 20 years.. now I will branch out to this new flavor. Thank you for this information.
YAY!! The long awaited jun!!
Awesome video! Can’t wait to make my own.
This video is so informative I am no longer intimidated when I think of brewing Jun. Thank you! I am going to start my first batch right away.
Great video - I'm excited to make Jun!
I really enjoy all your videos - thank you for sharing!
your vids are fantastic and I always smile at the end , you have a greatness and warmth about you , thank you
Thank you for another wonderful video. Educational, healthy, homemade foods 😊.
Excellent presentation. Love your sense of humor, relaxed presence, and clarity of speech. Makes me want to make some 'bucha even though I have no experience with it.
Once you do it, it's addictive and you will crave it. Go for it!
Thank you for a great informative video ♡
Thank you - I loved your video. Well made.
Great intro to Jun!
Thank you! Super informative!
If I keep watching your channel I'll never leave the kitchen! Thanks for the recipe.
Cheers, nice video. I used my k-scoby with green tea and honey, and it grew a new scoby (which I will separate for future juns), so... i bottled it off and it should be ready soon - tasted pretty good already, not too sour.
Great Video, thanks for sharing it.
A man after my own heart. Start with good, strong tea for good jun...
I watched the whole video! Gave it a thumbs up! :D
Great video.Curious to try jun
Sounds great will try it :)
I have watched other fermenters but only yours really reached me and also give me a relaxed feeling of confidence which got me doing my first fermenting with salts spices and veggies, and your honey and garlic one. No fuss -- AND LOVED THE RESULTS!! I ate half of one jar of the veggies at once because they were sooooooooo good. LOVED the garlic too - ate that up fast too as I LOVE garlic. My husband ate only small amounts so far but I was not sad because that left MORE for me!
My future ferments wll be in bigger jars as a result, now that my feet are wet!!
Tomorrow I am starting my second group of jars doing the same two but different veggies. I am going to do this jun now too.
What type of professional training did you get as a cook, btw? School and on the job?
Thanks for the kind words. That's great to hear that I've inspired you! I try to give people all the info that they need and present it in a way that's understandable and usable. I actually work in computer support and was a professional technical instructor for many years. I'm experienced at presenting a lot of very technical material to people that may not be familiar with the subject matter at all. My background for this is growing up on a self-sufficient farm where we grew, raised, or made everything that we needed. I also read an incredible amount of cookbooks, food science books, and scientific journals. I am also a professionally trained cook. I know how to properly prepare food, hold a knife, and be safe in the kitchen. I don't like that a lot of UA-camrs just pass bad information back and forth or make videos about something that they have never done before. If I publish a video, I need to be sure about what I'm doing and am sure of the material that I am presenting. Maybe I should make a video just about me...
I really hope you're teacher somewhere bec you are so good. I've learned more from watching you than I have in dozens of kombucha & ginger beer videos. Thanks so much! Btw, hibiscus & ginger pair very well.
Celestial Chef Absolutely agree. I've watched so many tutorials on Jun and Kombucha, they're coming out my ears. But he just made it so clear and simple. He's a great teacher!
Do u use honey
JUN is my favorite
Great job on the video. I used to think that I didn’t like green tea because it was bitter but found out that I was using water that was too hot and steeping too long. I changed my water temp to 180F and only steep for 5 minutes. Huge difference.
I happen to tumble on your site and i must say i am delighted. I watched your kombucha, tempeh, saurkraut, kefire recipes and i think i will try to do some. You are passionate about your work, a lot of details and i love most about it is you show some websites to buy the necessities. What more can i ask for? Good work and please continue to give us more recipes.
You are awesome!!
Got to try it .. yum
After doing my research and watching various videos, I successfully made my first batch of Kombucha. The brew actually taste better than the store bought. I used organic Hibiscus tea, white organic sugar, distilled water. I steep the tea in a not too hot water as to not leach any resins or bitter taste. For the fusion I added organic mango juice.
I often drink sparking apple cider which is kind of too sweet after I have had a glass. I just had some the other day given to me for the holidays by my neighbor :). After the glass, my energy levels went down as usual after consuming the sparkling cider. I then had a desire to drink water in order to flush down the apple cider. I selected to instead, drink the Kombucha, the difference is huge. Komubucha is energy generating and thirst quenching while the sparkling apple cider die the exact opposite.
I would like to thank you for the creations of these instructional videos. You make my point, that you can get your equivalent of a PHD in just about anything on UA-cam. I will indeed share my recipes with others, in the effort of sharing good habits to attain wellbeing and good health. Kind regards, bc
That's awesome!! Keep up the good work! I, too, think that sparkling juice has way too much sugar. Much prefer my 'buch. I've got the kids reaching for it now too! ("kids". Ha ha. They're in their 20s!)
Always going to be your Babies to a proud Father!! Thank you for sharing your knowledge and showing all your exact steps and timing.. I LOVE the face you made after the taste shot.. 😂😍💪😜 not as good as Hennessy but more beneficial.. ❤👋
I haven't tried REAL Jun, but I trained a spare kombucha SCOBY to honey over several months and the resulting beverage is wonderful! Not too sour, light, and bubbly. It was a green tea SCOBY to begin with (from my green hotel) so that wasn't an issue.
I am starting my 1st JUN Kombucha ...this week. I love your big ficus tree to the right. Can you do a video on inside tree care and orchids? I think I saw orchids in your other video😊❤
good idea!
Finally someone who shows the finished product and not just how to make it.
This guy reminds me of the actor/comedian Michael Rappaport! 😂 Great instructions, I can't wait for mine to finish brewing. I love this guy! He must be a blast at home
Thank you for posting videos that are clear and to the point. I'm going to give this a try. I brew my own kombucha but lately I've not really enjoyed the taste. Seems like I test it one day and it's too sweet and then the next day it's too vinegary (I swear it's like waiting for avocados to ripen, one day hard as a rock - next day bleh).
😬❤😂 Yes i totally agree with your comment in its entirety!! I almost threw my water kefir grains away because im not enjoying the results.. I will try to buy a scobi (spell check) lol and make this Jun.. Love and light to you all.. 💪 Stay healthy and Natural 💋❤🍎💦
Thanks for the great video. What do you do to store your scoby, put it in the fridge?
Beautiful
can i use ordinary scoby instead .also have you got a video making sprouted beads or wheat?
I bought a jun scoby at my local brewing shop. I had done Kombucha for years, just wanted a change. They say jun is the champagne of kombucha. I also didn’t want to use a kombucha scoby because honey I didn’t feel was good for the scoby. It was good, but now I am giving myself a brake from it. I have made water kefir, milk kefir, kombucha and jun. ( this summer I will make water kefir again, very refreshing) husband won’t drink any of it although he’s tasted them all. Thanks for your video. I have been buying raw honey for my local bee man, ( and pollen to) for years. Have a great day!
That was my recipe for making a gallon of jun as well,
Awesome! Careful with that jun. It really ferments fast!!
Yes 4 days is enough! I let it sit capped on counter only one day
Rebecca Brandon from Australian here love love this!
excellent video! how did the blueberry jun turn out? did you add honey as a priming surgar when you were making your syrup?
Great video, I'd be terrified letting a bright red jun ferment in my laundry room though😂
i saw a dream of gota cola is good for you and bought a ttea of it how can i incorparate it in this.can i throw the dried herb in there?or get fresh.I also like to know with this or kambachu can i boil some gota kola with the tea bags?
I am curious. Have you ever brewed regular kombucha with green tea? Does it taste significantly different than Jun? I've been brewing green tea kombucha for the past 2 months and what I usually do for the 2nd Ferment is to add a little bit of honey in there, it really tastes like Champagne. I wonder how close green tea kombucha with some honey is to Jun? I never had Jun before but your video made me curious. I might get myself a Jun SCOBY and start brewing that too.
Okay, I used a Kombucha scoby to make my JUN even though there were "warnings" on youtube that it "won't work" and it's "different bacteria!!) I am on the 5th day which seems the first day that I should proceed, and in doing so, I am pouring a rather gelatinous liquid into the jars for the second fermenting. Is this okay?? Please advise because now, I am doubting myself!! Thank you from Costa Rica!! (which is why I cannot just order a Jun scoby! lol!
great video.
Great video, I just discovered Jun yesterday, going to have to try it now! I thought the flip top jars were a great bidea, I see people doing their second ferment in bottles and wonder if they are going to cgoke on the fruit chunks inside themm is floating fruit during your second ferment bad? Wont it attract mould? I juiced mt last batch, strawberries, apple and blueberry, the puld still floats, just dont want mould to start forming ;)
Morgs88 No. Nothing now when you add it at bottling because the acidity is high.
@@BetterDoneYourself Great to know, cheers!
What is the shelf life of the final jun tea if left out on the counter
why do you strain the sediments from your jun???? that's good yeast , it makes your second ferment into liquid gold !!! I use grolsh beer bottles and the second ferment, and is like honey champagne . jun is life nectar lol . what state you live in ?that window view looks like paradise , I use kombucha starter tea and scoby and it does wonders to start your jun. great video as usual, thank you.
With those bottles you are using for the 2nd fermentation do you ever need to burp them every 12 hours to lesson chance of exploding?
Jun kombucha is the only kombucha I will drink. I love the Wild Tonic brand but would like to save money and make my own.
Do you have a video on how to make Kevita?
No, I have two! ua-cam.com/video/na87lqs7Dok/v-deo.html and ua-cam.com/video/lwTFNM-pZ3w/v-deo.html it's just a matter of using some Kevita to culture a sweet liquid and continuously drinking and refreshing the fermenting jar with fresh juice.
DO you have to refrigerate the SCOBY if you're not doing a next batch right away or can it be left at room temperature
Linda George I just jar it up and leave it in the closet. It preserves itself and will spring into action when you feed it again.
I've done a lot of "experimenting" at home with kombucha and in essence, it does not care what tea you use or even if you leave the tea out completely. As long it gets some sort of sugar, and you keep fruit flies out of it, it will do fine.
Great videos you are putting out there, I feel like I am binge watching a TV series on Netflix. Just one question. Do you think that you can use 100% fruit juice for the second fermentation?
Thanks
Luz Hunton Yeah! Ocean Spray 100% Juice is awesome. No preservatives or added sugar! Works great in kombucha!
Thanks!
Keep up the great work.
Have scoby coming from Amazon, but the Beekeeper honey's not on there. Can get to Thornton and will call to see if they carry any honey at all, since the building manager probably won't let me have a hive. Thanks for the tips.
You've got to use the best ingredients you can find but balance that with what you have available to you.
Once you have made the jun and have bottled it and it’s carbonated. Do you have to store it in your fridge?
Yes, or it will continue to ferment and over pressurize the bottles!
Thanks great video
How big a piece of candied ginger did you put in each bottle? Thanks!
About a tablespoon
Would it be possible to use agave instead of honey? Or maple syrup?
Karen Brook Sure. But you won't be making Jun.
OK, I'm at two weeks and there is a sizable scoby but it is still a bit sweet and not vinegary? I did as instructed as peer the proportions. ??? no mold or anything, just seems to be taking quite a longer time than you mention.
I would go ahead and start your next batch. Just throw this one away instead of drinking it.
Can add mint leave or mint liquid in jun flavour process?
Lee Hong Loh Maybe. Mint is fairly antiseptic so it might not be good for your culture.
Wouldn't you know. I have a few of the new bottles of GTs and the caps you linked won't work. Any others you Know of that will?
Mmm. Bummer. Sorry. GTs must have changed their bottles. I only buy Health-Aide kombucha now. Their original lids are very reusable.
When I make Jun I use this vid to guide me through it
where did you get your glass bottles?
The link is in the description.
Would white tea be even milder since there's probably nearly no tannins I'd assume? I'm enjoying my simple black tea myself so no desire to change right now.
That was the best, most thorough, simplest description of how to do Jun that I've seen. I'll have to try this next. I'm just learning, but I'm pretty sure following your directions, I shouldn't have much of a problem at all! 😊💁♀️👍🏻
Are the probiotic benefits just as good as kombucha?
Yes, plus the added benefits from the raw honey!
Is the ph range for Jun the same as regular kombucha?
Perm Bee Yes, a pH of 3 is perfect.
At around 6:00 raw honey is typically not recommended AFAIK because it can compete with the culture. Thanks for the video!
Do you burp your bottles of Jun during the second ferment? I've heard that it's not necessary with Jun.
Matt Manteuffel No I don't. It's not needed.
Hi Better Done, Why do you select to purchase tea bags rather than in bulk (lose) - by the pound? The scale of your production is what prompt the question.
Because they were on sale and they're convient to use. What scale are you talking about?
Your scale of production is: not by cup, nor pitcher, you are brewing by the gallon. And this is an ongoing project.
To Make a stroger Tea it's Not How Many Tea Bags you use BUT How Long You Let It steep....THE LONGER THE STRONGER>
When you let tea ferment much longer than the recommended times and higher than recommended temperatures they get bitter. The key to stronger tea is more tea but you will get stronger tea from more steeping but also it will, as I said, get bitter before you know it. Good luck.
I love you’re telling ppl it’s okay to use SS as long as it’s high quality...18 gauge or higher and SS 300 to 400 grades. Education is key...not all SS is created equally. My rule of thumb for SS, if a magnet can stick to it....don’t use...it will leach impurities.
Plus crock-ware unglazed...know your source. Mexican pottery unglazed is known to leach lead.
do you have a water kefir recipe?
NARSREEN JOHNSON Yes. Search for it in my channel!
I didn't have an opportunity to buy a june scoby, so i just took a kombucha scoby and grew a new scoby out of it using green tea and honey. And i use this new scoby to make jun. The taste is just like people describe jun supposed to be, and it ferments in one week, while my kombucha ferments in 2 weeks (I like to ferment a little longer). Also, even the first batch that I made from the kombucha scoby was perfectly fine. So i don't understand what is the difference between a kombucha scoby and a jun scoby. If a scientist would prove to me in a lab, that the two cultures are totally different and do different things, than i will believe that i need a special jun scoby.
Also, i nice tip. I make my jun with elderflower syrup and my kombucha with quince syrup, the flavours are amazing
If the sour flavor of of komboocha is too much, you can add stevia or splenda to the komboocha to sweeten it. I'm not a big fan of sour flavors, but I need prpbiotic foods and drinks to treat a Medi-Cal condition that standard medicine hasn't found effective treatment for yet. The condition I have has had research showing the possibility of improvement woth probiotocs, the level of effectiveness is a mixed bag though. I've shown massive improvements in 9months time. Most probiotics are sour. Only a few can be sweetened, komboocha being one. I add the sweeteners I listed to komboocha when I do the second ferment. I use it in both my tea and coffee komboocha. It brings the flavor to a more soda like consitancy without added sugar. I also use this on home made gingerale or fruit juice based sodas. I also eat my home made yogurt with this method too
live you video can u make JUN with sugarcane juice instead of sugar thanks
Kathy Hirsch Sure, try it. If your grains get sluggish you might have to recharge then with white sugar for a couple days
thank u for the reply
I love that pretty container you have your kombucha in. Wish you had mentioned your hibiscus flavor! I love your videos- What did your wife think of this drink?
webbsway I have a container like his kombucha one. It's a base for a filtered water jug. I got mine from Kmart like 10 years ago or so. It was on sale with a stand for under $20, because the Kmart was going out of business.
Mine came from Amazon: amzn.to/2fBhIYR
Instead of the ice water, take a little more time and let the water cool to just under 120 degrees, and THEN add the honey so the honey will easily blend in the lukewarm water.
I did my first batch on jun I filled the directions on the package let it set for 7 days tasted it Was good. I put in the jars and used the same lids u did. Let it set for 2 days out in fridge for a day but got very little fizz. I want fizz like you showed. What am I doing wrong. Can I set it back out to see if it gets more and or add maybe a raisin. Help. I want to learn to make this. As I tried kombucha had no luck it went down the drain and Scoby in the trash. I’m tired of buying it so costly. Pleaseeeee help me. 🤪🤪🤪
Sheila Faux Yes, take it out of the fridge. It will keep fermenting.
could you use free green tea like sencha green or gunpowder?
Yes, of course. You might need to work harder to filter it, but if you've got a system... enjoy the jun!
I have a gourmia tea brewer that brews loose tea very well and the cup inside strains the tea as well
He does not like green tea and ham he will not drink it with a fox he will not drink it in a box he will not drink it here or there he will not drink it anywhere he does not like green tea and ham, he does not like it Sam I am
Sorry, couldn't resist 😊
vernfl291 love that!! is that a la dr. seuss or a la something else? (believe it or not I was not raised on dr. seuss and myself felt repelled by the visual images in the books so I never read any even as an adult either, but I certainly understand they are beloved by many).
lol
vernfl291 😂🤣
watched your video and went to Amazon to place an order, and was shocked when I read rhe reviews about fbs Hibiscus tea, some said it came from China, which is bad enough bur it had feathers , mouse droppings and other bad things in it. Thought you may want to know.
Also, my kombucha brewing jar is 2 1/2 gallons if I use that to make Jun, and do a second ferment, will I have to store the yellow jars in the refrigerator after they have set for the three days or so?
When making kombucha, I had to store the bottles in the refrigerator or they would continue to get stronger and have more carbonation. I started just using the first ferment kombucha and not flavoring it, which would store just fine in the pantry without having to be refrigerated. Do you think I could do a second ferment with the June and it would store OK without refrigeration? Thanks!
Did you use tap water for that or filtered water?
My "tap" water is actually a private 450' deep well. I recommend filtered water if you're not so lucky...
Thank you very much
I quote, " I read books, not spurious crap on the Internet, but real, honest to God books!" Spurious? You are suggesting that the internet in general has spurious content? There are many contributors who task are to uplift and educate the public, right here on the internet. It may be argued that your video is better than many How to Kombucha books. Books are generally invaluable but also is content on the net. One does not replace the other, they each are complementary.
Bobcatt22 Yes, but. There's a lot of misinformation shared by people on social media that's just imitating others. Someone who publishes a book has more investment in getting actual knowledge out to the world than someone making a video about "this is the first time I've done this so I wanted to share it with you".
I do agree with you, there is lots of dis-information - intentionally and those who really want to help but are lacking to correct information which is not serving the community - and could many times be harmful. I do appreciate your stressing that just stainless cookware is not enough, you must have quality stainless as the cheaper metal alloys have higher amounts of nickel.
Amen to that!
What I did is I mixed 10 oz of green tea 2 oz of starter kombucha 1.5 oz of honey and added a scoby and theoretically the bacteria that can live off the green tea and honey will survive and multiply and the bacteria that can’t eat the honey/green tea will die off and causing only the jun bacteria left and it formed a scoby.
I think I am going to use Ginger bug scoby for the JUN..
OK. That might be an interesting beverage but it won't be jun. Jun SCOBYs are a very specific combination of yeast and bacteria. Ginger bug is a different bunch.
I’m confused because I thought honey wasn’t good to ferment with?? I’ve read lots of mixed reviews that honey has anti bacterial properties which could slow down the fermentation process.can someone clarify this for me?
cali lubb Sure. Honey sucks moisture out of other things. In this ferment, the honey sucks enough water out of the garlic to cause it to dilute and become fermentable. The antibacterial properties are somewhat selective. They'll kill off the bad bacteria while allowing the lactobacters on the garlic to showing to life!
Better Done Yourself wait I think ur confused on the video I commented on.I seen ur honey and garlic video, this was the green tea honey drink video.can I use honey instead of sugar in my other fermented drinks? Like my fermented ginger ale???
A gallon means how much
1 US gallon is 3,785 liter.
Does your final drink here taste anything like ginger ale? I want to get my family off of drinking soda, but I'm concerned about wasting money on something none of us will like.
Sure, I could buy a single serving and try it, but several videos I've watched on kombucha and Jun say it's a bit different. A perfect example is that I've always hated yogurt, until I made my own. Now I love it.
Jennifer Guermonprez Yes. It tastes like real ginger ale. No. It does not taste like the stuff from the grocery store with over an ounce of sugar per serving.
@@BetterDoneYourself GREAT! I have had the real stuff. So I think we will be able to tolerate Jun enough to get to where we like it. From what I'm reading that will mean we are likely to no longer like soda. I showed my oldest, he's 11, and he really liked the idea of trying this. Over the past 8 months or so we had already started to try different teas, so he already has one in mind he wants to add.
I'm so glad I found you! I'm learning so much to add on to our journey to better living through real foods.
Jennifer Guermonprez oh wait. I thought we were talking about the ginger ale video. If you like that, you'll like this. The trick is not to let it ferment too long. It gets sour fast.
@@BetterDoneYourself Thanks for the tip!
I'm sure it's difficult to keep your videos straight!
I like the vidio
How much alcohol is in these type of drinks? I know kombucha has great benefits, but how much alcohol it contains? From my understanding, all fermented drinks have alcohol in them, but if one is drinking it every day, then the Ialchol amount is harmful for the body?
its the same scoby as kombucha and of course it ferments faster: Honey has 20% less sugar in the same amount.....
Believe me you can turn a kombucha scoby into a Jun Scoby just process a few times with the green tea and Honey.
So much selling, not sure I want to continue subscribing. I use bottles with flip tops, but he's not telling the truth about Mason jars. Tighten them up using the rings and they DO seal in pressure. However, when you are pressure canning, you don't screw the lid on as tight as you can because (during pressure canning) you want the pressure to escape until the processing is complete and they will seal on their own. In other words, if you aren't using Mason jars to pressure can, you can use them for bottling Kombucha, but you DO have to tighten them up (more than "finger tight" a term used in pressure canning.) Tired of the tireless commercials some UA-camrs put on. Tired of not having them tell the truth about things when they are trying to sell you. Sleazy and dishonest, even shameless, some of them. I've watched several of this man's videos on enjoyed them, but now, I'm not so sure I want to continue subscribing.
I'm not sure that you want to continue watching youtube videos at all!