What to Expect
Your Jun will develop layers – a new SCOBY forming on top, possibly brown stringy bits (yeast), and sediment at the bottom. All of this is normal and healthy. The flavour should be bright, slightly floral, and effervescent even before bottling.
Jun ferments faster than regular kombucha due to the honey, so check it daily after day 3. In warmer weather, it might be ready in just 2-3 days.
Jun FAQs
Can I use regular honey or does it have to be raw? Raw honey is traditional and works best because it contains beneficial enzymes and compounds that Jun SCOBYs love. You can use regular honey, but raw gives superior results and flavour. (think about how we can make Mead purely from raw honey and water!)
My Jun tastes too sweet/too sour. What went wrong? Too sweet means it needs more time – let it ferment longer. Too sour means it went too long or your room is very warm. Adjust your timing next batch. Temperature makes a huge difference. Taste as you go so you can catch it at the flavour/stage you like.
Can I use black tea instead of green? Jun traditionally uses green tea. If you use black tea, you're technically making kombucha. The cultures can adapt, but the flavour profile will change significantly.
The SCOBY sank/is sitting sideways/has holes. Is it dead? Position doesn't matter at all – it will ferment regardless of where it sits. Holes are fine too. As long as you're getting fermentation and it smells pleasantly tangy (not rotten), it's healthy.
How do I know if my Jun has gone bad? Trust your nose. It should smell vinegary and slightly sweet. If it smells rotten, musty, or off, or if you see fuzzy mould (usually green, white, or black on top), discard everything and start fresh. That may have happened because you didn't use enough starter liquid - which is there to lower the initial pH and protect the brew while it naturally becomes more acidic and not attractive to moulds etc.
My SCOBY is getting huge. What do I do? Jun SCOBYs grow quickly. You can peel layers apart (they separate easily) and compost extras, share them, or keep a SCOBY hotel (multiple SCOBYs in a jar with Jun liquid as backup).
Can I make Jun in a continuous brew system? Absolutely. Just harvest from the bottom and top up with fresh sweet tea. This is my preferred method for regular Jun drinkers.
What's the alcohol content? Jun typically contains trace amounts of alcohol (0.5-2%), similar to kombucha, as a natural byproduct of fermentation. The longer you ferment it the less alcohol actually - as well - for lower alcohol use less honey and don't add a sweetener when you second ferment.
Can I ferment for longer to make Jun vinegar? Yes! Leave it for several weeks and you'll develop a lovely, delicate vinegar perfect for dressings, making mustards and in marinades.
Second Fermentation Ideas for Jun
Once you've completed your first fermentation, you can bottle Jun with flavourings for a second ferment. This builds carbonation and creates complex flavours. See here for our syrups and other second
How to Second Ferment:
- Pour your strained Jun into clean glass bottles
- Add your flavouring (see ideas below)
- Seal tightly and leave at room temperature for 1-3 days
- Burp daily to release pressure
- Refrigerate when carbonation reaches your desired level
Flavour Combinations:
Floral & Delicate:
- Lavender & lemon zest
- Rose petals & strawberry
- Elderflower & mint
- Chamomile & honey
Fruity & Bright:
- Raspberry & basil
- Peach & ginger
- Blueberry & lemon
- Mango, lime and gochugaru
Herbal & Complex:
- Fresh mint & lime
- Lemongrass & ginger
- Rosemary & grapefruit
- Sage & pear
Spiced & Warming:
- Ginger & turmeric
- Cinnamon & apple
- Cardamom & orange
- Star anise & plum
Quantities: Start with 1-2 tablespoons of fruit or 1-2 teaspoons of dried herbs/flowers per 500ml bottle. Adjust to taste in future batches.
Remember: Jun is delicate, so gentle flavours work beautifully. Don't overwhelm it – let the honey and green tea notes shine through.
