Jun fail

I'm a kombucha specialist, but every time I try to raise some jun I get the same results.

I make plain jun and then transfer to secondary containers adding different herbs as flavoring. I close the to of the bottle to bring up carbonation. A day later and these are my results:

Raging gushers that spray all the way to the ceiling
Instant sour

It may be that jun fermenters are doing all of their flavoring in primary or are making extracts, but even when I make plain jun and refrigerate it still gushes or sours.

Advice?

Forgive me but what is jun?

Do you have a Phd in Kombucha?

how long are you going w/primary? i do 10-14 days on my kombucha but only 5 days on my Jun.

I recommend not adding flavors during your secondary fermentation---I add my flavors right before I place my tea in the fridge. -it sounds like you have left over honey that is fermenting too long (hence the sour), but you want bubbles... try an anaerobic brew (no oxygen). If your SCOBY is a true Jun SCOBY, then it shouldn't need oxygen to brew--this should result in more bubbles and no secondary fermentation needed. You could also reduce your secondary fermentation length--or shorten your primary to 3 days before bottling? Whatever your method, the sour is the result of over fermentation.

Happy brewing!