How I Brew, Flavor, and Bottle My Jun Kombucha
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- Опубліковано 29 тра 2022
- Here is how I make my jun kombucha at home in my kitchen. Jun is variety of kombucha that uses green tea and honey, rather than black tea and suar that the traditional kombucha uses. The ingredients are different, but everything else in this video could also be applied to traditional kombucha.
I run down the perpetual/rhythm fermentation of kombucha (finish a batch and start another), how to know when it’s done, how to flavor it, how to bottle it, and what is and why I do a second ferment, how to avoid explosions, where to get your SCOBY, what even is a SCOBY, and more! Check it out.
#junkombucha #kombucha #jun #homebrew #probiotics #fermenteddrinks #fermentation #preservingtoday
Below are Amazon links to all the equiptment, starter cultures, and books I recommend for fermented beverages. I have perosnally used all of these items. *My favorites, the stuff I can’t live without, are all marked with an asterisk.
Amazon Store Front: www.amazon.com/shop/preservin...
Vessels and Lids ⤵️
2 Gallon Crock w/ Lid and Weights: amzn.to/3JndFvt
*Wide Mouth Quart Jars (32oz): amzn.to/3JmgXPA
*Wide Mouth Half Gallon Jars (64oz): amzn.to/3JpMd0b
*Gallon Glass Jars (128oz): amzn.to/3IkVxRN
*Plastic Wide Mouth Lids, white: (for storing finished ferments in the fridge in canning jars): amzn.to/3th5OKf
Plastic Wide Mouth Lids, multicolored (for storing finished ferments in the fridge in canning jars): amzn.to/3KMf0wa
2 Quart Water Lock Crock with weights and pounder: amzn.to/38CmWT5
5 Quart Water Lock Crock with Weights and Pounder: amzn.to/3xaJEfa
*Swing Top Bottles for Kombucha/kvass/water kefir: amzn.to/3JmxuT0
Salt ⤵️
Real Salt, 1 lb: amzn.to/3wdz5r8
*Real Salt, 10 lbs: amzn.to/3u6LXwx
*Himalayan Pink Salt, extra fine: amzn.to/3JjmfLK
Sea Salt, fine grain: amzn.to/3wfdoqI
Starter Cultures⤵️
Milk Kefir Grains: amzn.to/37IcVmZ
Water Kefir Grains: amzn.to/3wkOKFr
Kombucha Scoby: amzn.to/35Z63RG
*Jun Kombucha Scoby: amzn.to/3qfPgka
Books ⤵️
*Wild Fermentation by Sandor Katz: amzn.to/3KOd3PS
The Art of Fermentation by Sandor Katz: amzn.to/3u42qSb
Basic Fermentation Sandor Katz: amzn.to/3ihJpWW
Fermented Vegetables by Christopher Shockey and Kirsten K. Shockey: amzn.to/3JmiMfo
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats by Sally Fallon Morell: amzn.to/3th5Rpn
*Ferment for Good by Sharon Flynn: amzn.to/3idviBU
*The Nourished Kitchen by Jennifer McGruther: amzn.to/3wGXOD6
Fiery Ferments by The Shockey’s: amzn.to/3NUxGfC
And More ⤵️
PH Strips: amzn.to/3NV4Rjf
Funnel for Filling Bottles: amzn.to/39EOzv9
Canning Funnel: amzn.to/3ukhwnX
Pyrex Measuring Cup, 1 & 2 Cups Set: amzn.to/3jjGJbQ
Pyrex Measuring Cup, 4 Cups: amzn.to/38olXWj
STAY IN TOUCH⤵️
Website: preservingtoday.com
Email: Lanni@preservingtoday.com
Instagram: / preservingtoday
Workshops: greenerpostures.com/workshops/
Disclosure: These links are affiliate links. As an Amazon Associate I will earn an affiliate commission (at no cost to you) if you click through the link and finalize a purchase. Thank you for your support.
I have been brewing regular Kombucha for over 20+ years. Your presentation and answers to questions eliminates lots of false information about the process of making Kombucha. TY🤗
Wow, thank you. That was my goal! Such a huge compliment. :)
This is the best video I've watched for Jun. Very thorough, and great explanations of all the steps. Thanks so much!
Thank you so much for the feedback, I really appreciate your kind words. :)
Awesome video! Loose leaf tea works great too, less trash :)
That’s what I’m using now. It’s better quality too! :)
Thank you for posting this incredible video.
Thanks for watching!
Never tried jun, thanks for the video!❤
very awesome, gonna try this someday.
Awesome! It’s a lot of fun.
This looks so good! My fingers hurt just thinking about pitting that many cherries, haha!
I have 3 cherry trees and you use a cherry litter.
❤❤❤❤❤
this was super helpful! I'm attempting to convert a kombucha scoby to a JUN scoby (slowly). have you ever tried this? loving your channel 🙂
Hi! Thank you! I have not tried to switch a traditional scoby to a jun scoby, but I have heard it can be done. I bought my jun scoby on amazon from Cultures for Health. It was worth it. I kombucha, but I LOVE jun so much more. A lighter, crisper taste. I’d love to hear if you are successful in making the switch with your scoby.
Oh, there’s a link in the video description to the jun scoby that I purchased, in case you end up going that route. :)
I used a kombucha scoby to make jun but not the slow way. 😓 I'm new here. It formed a new scoby though and smells good so hopefully everything will be alright. I'm currently looking for a bottle to do the second fermentation. Thanks for the detailed video!
@@missi7196 awesome! Sometimes I wonder about the things they say you “can’t” do. I like to experiment and see what I can get away with. Hopefully it stays healthy and keeps providing you with kombucha for years to come!
Can you use a scoby made with black tea and sugar? Or can you convert your scoby somehow?
I have never tried myself, but I want to just to see if I can! What I have read is some people saying the scoby will die, and others say you can transition it slowly by subbing some sugar and black tea for the honey and green tea and increasing that slowly until you omit the sugar and black tea completely. Doing it with a smaller batch, like a quart or half gallon, and an extra scoby would be a fun experiment.
Can I cold brew the green tea instead, or do I need to use the heated brewing method?
great idea. I haven’t tried using cold brew. What I’ve read of cold brew is that it extracts less caffeine and tannins then the hot method. Caffeine and tannins, among other things, are needed to support a healthy scoby. I think I will experiment and see how it goes. If you try it, be sure to let me know how it goes for you and I’ll do the same.
Can you put pieces of fruit in the Jun or just liquids?
When flavoring for your second ferment and bottling you can definitely add chunks of fruit or fruit purée. It’s delicious. Just make sure the initial ferment is just honey, green tea, water and the scoby. :)
On making your second brew do you not add more honey or just the green tea and water?
When bottling for the second ferment you should add some type of sugar like honey, juice, syrup etc when bottling into the swing top bottles. That will help with flavor as well as carbonation.
When starting your next batch of kombucha in the gallon jar you make the green tea and add the honey and scoby. The honey or sugar is integral to the fermentation process. It is what all that bacteria feeds on. :) I hope that helps!
@@preservingtoday thanks so much!
I thought you couldn’t use metal measuring cups or spoons with the kombucha.
I do. I would never ferment in a metal or plastic vessel, but using a spoon or measuring cup for a few seconds is just fine. The school of thought is that the acidity in the drink will erode the metal and leach out unwanted elements into the drink. That may happen if left to sit for a long time but not in an instant. If all someone has is metal utensils and measuring cups, I hope that won’t stop them from making this delicious drink!
Is there a high concentrate of caffine in Kombucha? Thanks
Traditional kombucha is made with black tea. I make Jun kombucha, which is made with green tea. The kombucha will have as much caffeine as the type of tea you use to make it. I use a Jun scoby because I find green tea to be a gentler caffeine and prefer that these days. If you look up the amount of caffeine in brewed tea, you’ll have your answer for kombucha as well. Hope this helps! :)
I thought the scoby eats the caffeine?
@@preservingtoday can you use matcha tea instead
That I’m not sure of. I know the bacteria eats the sugars and converts it into acid. I’ll have to look into the way caffeine is transmuted during this process. Interesting.
I have never gotten into matcha, so it’s not something I’ve tried. If you have an established jun scoby you could take one of the new baby scobys and give it a try. If you end up experimenting, make sure to let me know how it goes!
My first time using g a Jun scoby. It came with extremely cloudy starter tea. After fermenting for 6 days it’s more cloudy very sour. I hit a headache and got nauseous from just tasting it. Should I throw it out or taste it again? Please help!!😢
Jun kombucha is usually somewhat cloudy because of the yeast and lactic acid bacteria. If it was already very sour after just 6 days, you can throw it out. Save just one SCOBY and a cup of liquid from your jar and use it to make a new 1 gallon batch. Be sure to use the right amount of honey and green tea for a gallon, along with the SCOBY and one cup starter from your previous batch (shown in this video if you’re not sure). Definitely don’t drink it if you think it made you feel ill! Trust your gut on that for sure.
Can I ask where you got the jun SCOBY?
@@preservingtoday Wheww thank you! Such good advice so fast!!! I will listen to every word! Thank you so much! God bless you!❤️❤️❤️❤️
@@preservingtodayI got this scoby from fermentaholics on amazon. When I first opened it, it did smell off and was super cloudy, but I had no experience with a jun pellicle. So I ordered a second one to compare and after ur message I started a new batch and it smells totally different and so far hardly any cloudyness. I did taste it Immediately and it taste even softer. Should I still save the scoby from the bad batch if the fluid is bad? Help again!!❤
@@danajones3818 I have not used a Fermentaholics SCOBY, just Cultures for Health and grown my own. I think if the second one smells good to you, you can toss out the first one. That’s what I would do since the second SCOBY will duplicate anyway, you will soon have more than enough kombucha on your hands!
@@preservingtoday yay! Im praying this one slaps!! U are awesome! 👏 🎉👍
Will you start drinking your kombucha once you move it to the fridge?
Yes, anytime after it’s chilled it’s good to go. I usually use it up within a week or two.
What I am wondering is why you're killing all the good stuff in the raw honey by adding it to boiling hot water...
Do you brew your jun differently? I’d love to hear how you do it. I didn’t add honey to boiling water, but it was still hot and steaming. Since filming this video over a year ago I’ve modified my methods slightly and I wait to add honey until tea has cooled more but still warm enough to melt the honey well. Thanks for watching. :)
Nah. I thought I was doing something "smart" by dissolving the raw honey in room temperature spring water but apparently the good enzymes would be "killed" as soon as they hit the stomach anyways. But it's habit now and the booch is tasting great and so I'm not changing anything. I do second ferment for a day or two and then fridge it. I have the jun and the bottles' going through second ferment on a heating pad on low. It ferments super fast. I sweeten 2F with 1/4c fruit puree per 16oz @@preservingtoday
awesome. Thanks for sharing. I love hearing how other people do it. There are so many variables. I do love fruit purée in the 2F. It’s great, better than juice for sure.