Jun Brewing
Cross-source consensus on Jun Brewing from 1 sources and 6 claims.
1 sources · 6 claims
Preparation
Risks & contraindications
Highlighted claims
- Jun fermentation must use glass containers at every stage, as organic acids leach glaze from ceramics and metals from metallic vessels. — Jun: The Honey-Fermented Original That Commercial Kombucha Replaced
- The brewing liquid must cool completely to below 95°F before honey or the SCOBY is added, as temperatures above this threshold damage both. — Jun: The Honey-Fermented Original That Commercial Kombucha Replaced
- Fermentation should not continue past day 14, as acid accumulation beyond that point produces an unpleasantly vinegary drink. — Jun: The Honey-Fermented Original That Commercial Kombucha Replaced
- The ideal fermentation temperature for Jun is 65–75°F in a stable, low-light location; placing the jar on a refrigerator top should be avoided due to excess heat and vibration from the compressor. — Jun: The Honey-Fermented Original That Commercial Kombucha Replaced
- Finished Jun contains 0.3–0.5% alcohol, and pregnant women, people in recovery from alcohol addiction, and children under 12 should consult a physician before consuming it. — Jun: The Honey-Fermented Original That Commercial Kombucha Replaced
- Matcha should not be used as the tea base for Jun because it is too fine and causes SCOBY fouling. — Jun: The Honey-Fermented Original That Commercial Kombucha Replaced