Jun is fermented tea and honey.
It can be aerobic or anaerobic ferment of yeast and bacteria but principally a ferment of the Lactobacillus species of bacteria. Lactobacillus is the principle bacteria that produces our fermented foods like; pickles, cheese, yogurts, and more. These bacteria produce Lactic Acid but no glucronic acid, though Honey does contain some gluconic acid naturally. Lactobacillus is an extremely healthy probiotic that aids digestion. Produces a pleasant sour taste.
Jun can be fermented aerobically (exposed to the air) or anaerobically (closed or capped off without air being present). Aerobically Jun produces higher levels of alcohol, and like Mead can take a longer time to ferment. Depending upon temperatures, Jun can be complete to your satisfaction in as little as a week or in 2-3-4 weeks. Jun will ferment anywhere from 60F to the high 80's F.
The type of tea used (typically green) shares little of its flavor or character, as the taste is strongly influenced by the honey. Both Mead and Beer may be fermented with the same yeast and bacteria as Jun. However the methods and outcomes are different.
Compared to Kombucha, Kombucha is fermented tea and sugar (different sources of sugar may be used such as honey, as well a different tea). Kombucha specifically is a aerobic yeast and aerobic bacteria ferment, Principally a bacteria ferment of the Acetobacter species. These bacteria produce the acetic and glucronic acid that makes Kombucha unique. Jun or Kombucha using the same tea and sugar (honey) may end looking and tasting the same. Both may produce a SCOBY or mushroom.
We offer a Kombucha Honey Strain that is produced using Honey and Black Tea. Both honey and black tea are recommended for Diabetics, and kombucha fermented this method may be very benefical.
In each case what makes the differences is the method (aerobic or anaerobic) the sugar source, the nutrient source (for example tea hops, apples, honey) Time and Temperature. There are many variables. we just named a few.
Any one ferment can be made to imitate the other. The difference is in the type of bacteria used.
A ferment made with tea and honey and Acetobacter will be different from a ferment made with tea and honey and Lactobacillus.
Now if you ferment your JUN with sugar (not honey) and with GINGER (instead of tea) you will have what we call GINGER BEER and your ferment will produce a Ginger Beer Plant that looks strikingly similar to the Kombucha SCOBY, The JUN, or to MOV (Mother of Vinegar) . Addiitonally there are more similiar bacteria ferments like Japanese Water Crystals. JWC have also been referred to as Sugary Fungus, Tibicos, Ginger Beer Plant, California Bees, Water Kefir Grains, tibetan mushroom grains, snow lotus, water crystals, tibi, Kephir, Paris, Kephir, kefir fungus, kefir d'aqua,and more. Water Crystals are small squarish shapes and may bounce up and down. Hence the refernce to bee's or crystals. JWC and Ginger Beer ferment faster in 2-3 days (or less) while Kombucha, Apple Jack, MOV, beer and wine take longer.
Our JUN Starter kits include Creamy smooth extra thick 5-inch mushroom, one to two cups starter tea at the proper pH. New expanded 77 page Booklet included with each order. We detailed instructions on How to reduce sugar content while maintaining a great tasting healthy beverage, Plus lots of practical useful information from years of making the best elixirs ever.
Always toll free support. Shipped in our heat sealed FDA approved food grade packaging to ensure a safe trip. Guaranteed
Continue to produce Jun just by adding pure water, tea and honey every brewing cycle.
If you have any questions or concerns please feel to contact me via email eddy@Happyherbalist.comor toll free 1-888-425-8827 or text 1-919-267-6776