So Im drinking my 1st brew of my Honey Jun Kombucha and I started to feel buzzed. I googled it and yep... Jun has 2%+ alcohol. So let me get this straight:
Jun Kombucha:
1) Brews faster 3-4 days per batch if using mature SCOBY (roughly twice as fast as kombucha)
2) is healthier because green tea healthier than black tea
3) is healthier because honey has tons of micro nutrients in it whereas sugar has none.
4) has enough alcohol to get me buzzed (2%+)
5) assuming has enough alcohol to prevent mold and perhaps enough alcohol to kill maggots/white flies/insect eggs?
I guess the only real question I have is, if Jun has 2%+ alcohol then how do the pro-biotics stay alive?
Assuming that the pro-biotics stay alive in the 2% alcoholic brew then why isnt everyone brewing this version of Kombucha? It seems like a superior product in half the time.
Jun Kombucha:
1) Brews faster 3-4 days per batch if using mature SCOBY (roughly twice as fast as kombucha)
2) is healthier because green tea healthier than black tea
3) is healthier because honey has tons of micro nutrients in it whereas sugar has none.
4) has enough alcohol to get me buzzed (2%+)
5) assuming has enough alcohol to prevent mold and perhaps enough alcohol to kill maggots/white flies/insect eggs?
I guess the only real question I have is, if Jun has 2%+ alcohol then how do the pro-biotics stay alive?
Assuming that the pro-biotics stay alive in the 2% alcoholic brew then why isnt everyone brewing this version of Kombucha? It seems like a superior product in half the time.