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Old 04-28-2013, 03:30 PM   #1
Synaster
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Dec 2009
Philadelphia
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Anyone try this yet? Any idea how it differs from kombucha? Looks like its brewed with honey instead of white sugar..

 
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Old 04-29-2013, 05:46 AM   #2
philnlin
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Apr 2013
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A friend gave me a mother from her Jun culture this evening, and the instructions she gave me were to use 6 cups of high-quality organic green tea, such as Gunpowder, and 1-2 cups of honey (her culture likes 2 cups). When the tea is room temperature, pour into a large glass jar (hers is a 1 gallon jar), and put the mother in it, along with a little of the brew from a prior batch. Cover top with a mesh or cheesecloth to keep our flying critters attracted to the honey. She said it takes less time to brew than kombucha -- 3-4 days. I tasted some of hers tonight and it was ambrosia -- like a fine, dry white wine with a hint of honey flavor and a delicate sweetness. I brewed kombucha for a few years and this was much better than any kombucha I'd ever had. She did tell me that the Jun is more delicate and fussy than kombucha. It likes cooler temperatures, since its from Tibet. So, I'm making the tea tonight and i can't wait to see how she grows! More tips my friend shared: The brew can be mixed with apple or pear juice when you put it in bottles to refrigerate, and/or you can add spices such as cardamom (her favorite), cinnamon, and nutmeg. Only add these to the brew after it has been poured off from the mother. Also, don't refrigerate the mother because she'll die. OK, that's the extent of my knowledge for now!

 
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Old 05-05-2013, 02:28 AM   #3
hombrewthatstuff
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Any updates on your Jun brewing Philnin?

 
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Old 05-13-2013, 04:37 PM   #4
HomeBrewerB
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Mar 2013
Santa Cruz, CA
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If you were making this from scratch, could you use a yeast instead of a used mother. I'm new to all this and would like to make a batch for me father since his favorite "kombucha" is this jun.
any recipes, fermenting techniques, or tips are greatly appreciated! Thanks in advance mate!
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Old 05-22-2013, 11:52 AM   #5
saramc
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Feb 2011
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Quote:
Originally Posted by HomeBrewerB View Post
If you were making this from scratch, could you use a yeast instead of a used mother. I'm new to all this and would like to make a batch for me father since his favorite "kombucha" is this jun.
any recipes, fermenting techniques, or tips are greatly appreciated! Thanks in advance mate!
HomeBrewerB....from all I have read about Jun, it differs from kombucha in that a true Jun culture is all bacterial, whereas KT as we know it is bacteria + yeast.

The founder of a super successful commercial brewer of Jun gave a rare interview here, http://www.eugeneweekly.com/article/...acred-cultures. If anyone ever chances upon a sample of his Jun-based beverages they are just amazing. He has put a lot of work into his process, to maintain the integrity of his culture and the final product. The fact he has consulted with Cornell University speaks volumes to me.

I have a Jun mother en route for less than $6. My source said anyone is welcome to contact her for a Jun culture, ([email protected] dot com).

I plan on doing an anaerobic ferment, low and slow, and look forward to being able to use all green tea and raw honey without damaging the culture. There is not a lot of published info on Jun, appears to be a closely guarded secret. Anyone know a Tibetan monk?
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Old 01-13-2014, 11:48 PM   #6
Accidic
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Mar 2010
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I can always count on people here to have broached a topic I'm looking for but I'm starting to be rather amused that it's Sara who always shares what I really wanted to know.

That said, when I tried to do my last batch, apparently the tea I had had some kind of spice added which killed the bacteria in the scoby I had. How did yours turn out Sara? Or even Phil if he sees this.

 
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Old 01-14-2014, 02:29 PM   #7
Synaster
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Dec 2009
Philadelphia
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I'd love to start brewing this as well if anyone can share a mother.

 
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Old 01-14-2014, 05:41 PM   #8
Amaranthim
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Dec 2013
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I Googled and found this link: http://www.kombuchabrooklyn.com/jun-home-brew-kit.html

If inappropriate because is a commercial site, apologis and please delete. Seems a tad pricey, tbh.

 
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Old 01-14-2014, 08:24 PM   #9
kyt
 
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Sep 2013
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Quote:
Originally Posted by Amaranthim View Post
I Googled and found this link: http://www.kombuchabrooklyn.com/jun-home-brew-kit.html

If inappropriate because is a commercial site, apologis and please delete. Seems a tad pricey, tbh.
Try Kombucha Nation on Facebook, you can get a free culture from lots of people if you pay for the shipping. USPS flat-rate is $6 something
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Old 01-15-2014, 01:08 PM   #10
saramc
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Feb 2011
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My Jun is going gangbusters. Definitely not kombucha. Culture ferments a full 10F lower than kombucha, anaerobic (lactobacillus is dominant, in kombucha it is aerobic acetobacter), no yeast threads like kombucha, ferments 4-7-10 days compared to 14-21+ days with kombucha.

My source is from Kombucha Nation Facebook group.
If you get Jun PLEASE make sure someone has not just plopped a kombucha scoby in green tea and honey and calling it Jun, so not the case but it is happening.
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