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While I too have read that jun can tolerate a lower temperature than standard kombucha, the key word there is "tolerate". Especially if this is the first batch with a new SCOBY, you want to try and keep things in their optimal parameters. All kombucha SCOBYs, including jun, prefer a temperature...

Hmmm....Doesn't look like much SCOBY growth for 11 days. How does it taste? What is the pH and what temperature are you keeping it? I've attached a couple pictures of my SCOBY growth on my new jun setup. This is day 6, first batch with new SCOBY. I keep my jar wrapped with a seed mat to keep...

Everything went as it should have this time. Beautiful SCOBY growth and it tastes great! I'd still like to know what went wrong with the first batch and SCOBY, but it's gone and my new brew is wonderful.

Looks yeasty, which isn't abnormal. I don't see any mold. Mold will be fizzy.

I ended up dumping the jun and SCOBY. I bought a new jun SCOBY and I'm trying again. It seems to be doing better this time. I used tea and honey that I had on hand instead of what came with the kit, which was used in the first batch. I'm still not sure what went wrong. I don't know if it was the...

Sounds like you want a continuous brew(CB) system. For a CB system you'll need a 2.5-5gal setup. Any more than 5gal and you can have problems with getting enough oxygen to the bacteria. I'm currently running a 3gal setup with a stainless steel spigot. I started with a 1gal kit and made a few...

So, I just attempted to make my first batch of jun kombucha. I bought a kit from Amazon. This is the SCOBY that came with it. I've successfully made regular kombucha with a similar kit. The problem I'm having, as stated in the title, is that the alcohol is not converting into acetic acid. I'm...