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Jun

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Prep Time 35 minutes
Fermentation Time 8 days
Course Beverage, fermented
Makes 4 quarts/liters

Equipment

  • one-gallon/4L or larger glass jar or ceramic container preferably with spigot at bottom, but not essential
  • Bottles to hold secondary ferments; pint-,quart-, or half-gallon sized-- bottles with tightly sealable caps, such as growlers, recycled mineral water bottles, or Grolsch-style swing-top bottles
  • Swatch of cloth to cover the opening-- dish towel, tea towel, or paper coffee filter to cover the container's opening (not cheesecloth--flies can get through!)
  • large rubber band or twist ties
  • funnel

Ingredients

  • 3 quarts/liters filtered water
  • 6 bags green tea, (12 g) or 6 tsp. loose
  • 1 Jun SCOBY culture at least 4 oz/150g by weight
  • 1 cup (250 ml) mature jun from a prior batch
  • 1 cup (240ml, 12 oz./340g) honey
  • Optional Flavorings (e.g. berries, fresh fruit, fruit juice, coconut water, herbs, ginger, etc.)

Instructions
 

Brew Tea

  • NOTE: You want the new SCOBY to form as large in diameter as possible. It forms at the top of the liquid, so if you're using a one-gallon container, be sure you fill the container to just below the neck of the jar (no higher).
  • Boil 1 quart of filtered water (in a tea kettle or 1-gallon or larger pot).
  • Add tea bags or loose tea to pot (use muslin bags or a tea ball if using loose).
  • Pour boiling water into pot. Add tea. Let steep for 10-30 minutes.
  • Remove tea bags from pot.
  • Stir honey into pot until it’s dissolved. If using raw honey, let tea cool to 110°F/43°C or less before adding in order to preserve beneficial bacteria and enzymes.
  • Pour remaining (unheated) filtered water into pot. Wait until the temperature drops to 100°F/38°C or below (otherwise you might kill the SCOBY). Tea is now ready.
  • Dispense tea into the glass or ceramic container.

Make Jun and Ferment

  • With tongs or clean hands (rubbed with vinegar), carefully place the SCOBY into the tea. Add the mature kombucha (liquid the SCOBY was sitting in) to the container.
  • Cover with a cloth and secure with a rubber band. Store in a dark, well-ventilated area (keep out of direct sunlight). If using a glass container, wrap a towel around it to minimize light.
  • Give it some good vibes, and your newly created universe will prosper!
  • Taste a bit after 3 days by dispensing some from the spigot. If using a container without a spigot, gently insert a straw into the jar (pushing the SCOBY aside). If it's too sweet, let it ferment longer. If you like the taste, it's ready for secondary fermentation and bottling (see next section). If you don't plan on a secondary fermentation, then move it to the fridge (to stop further fermentation) and enjoy!
  • If it's too tart, then adjust the time next batch. If it's WAY TOO TART, then you can use it for other purposes like vinegar. I save some for salad dressing, or as holding liquid for extra SCOBYs.

Flavoring & Bottling (aka Secondary Fermentation)

  • If you want to flavor the jun, you can do the secondary fermentation after dispensing into bottles.
  • Add herbs and juice to clean glass bottles (with either a swing top or one with a tightly sealable cap.) Use ratio of 1:16 fresh juice to jun (1 ounce juice per 16 oz. kombucha). Use roughly 1 teaspoon (5ml) dried herbs per 16 oz. jun.
  • Top with plain mature jun. Leave no more than 1/2" of head space in the neck of the bottles. Close tightly.
  • Cover and store for 1-3 days (in a cool dark place). Note that carbonation may build up, depending on the ingredients you use, so be careful when opening!
  • Move to refrigerator and enjoy (or swap with your fellow Fermenters)! Serve chilled.