HOW TO MAKE JUN - THE CHAMPAGNE OF KOMBUCHA!

hey everybody its Kendra welcome to my channel if you're new and welcome back if you've been here before my video today is going to be all about June Jay you and not vo any so what's June you're asking yourself well June is considered to be the show moon of Kombucha and let me tell you I love it and I think it tastes amazing and if you work in the kombucha I guarantee you will love juice okay so if you are new to kombucha and Roone basically these things are fermented sweet teas so essentially you start with sweet tea you introduce a type of bacterial and yeast culture and that stuff you know in this whole like magical chemical reaction it takes the sweet tea and it turns it into this slightly like sour sweet vinegary bubbly drink and it's delicious and I love it it has a lot of health benefits loads of probiotics lots of good enzymes it's really good for digestion it can really be good for your skin detoxification all the stuff I mentioned all of these things all the benefits and reasons why you would drink kombucha in a video a couple months ago I'll link both of my Chromebook videos I did a video on brewing kombucha and one like all about kombucha so a lot of these things really apply to Jun as well thus I'm not going to repeat myself too much so I verse date to June when I was in Portland Oregon about a year ago and there were several different brands of Jun and I tasted them I was like wow this is really good but at that point I had just started fermenting kombucha so I thought okay I need to really get my kombucha routine down and then I will venture into June so I've been doing kombucha for about a year I started making Jun about two months ago and love it it works great what is the difference between June and kombucha with kombucha you are using generally black tea as your tea I like to do a blend of black and green tea just because I'm not the biggest black tea person but generally come which is made with black tea and it's made with sugar now with Jun you are using only green tea and you're using honey so Jun is just special and it's beautiful and I love it to me Jun just has a lighter flavor I often find that my Jun gets a lot more fizzy than my kombucha maybe that's why they call it the champagne of kombucha another really great thing about June is that it ferments a much more quickly than kombucha you know or in summer right now this is July and sure I have like the air conditioning on a lot since super hot outside but generally these days is taking me about ten or twelve days to ferment to balance of kombucha I can have the same amount of June fermented in like six days it's from it so so so quickly June prefers a colder environment like colder temperature and it also broods more quickly than kombucha so if you live in a cool climate June could totally be your answer I've talked to several people and they're like oh my kitchens too cold they don't really want to get a heating pad I don't want to do all that stuff try June because kombucha definitely wants a higher temperature kombucha is generally happy around like 75 to 80 degrees but June I think they say like 70 to 75 so could be really good for those colder climates another difference between June and kombucha is that June is going to be more expensive to produce with kombucha for every gallon of kombucha you make you need one cup of sugar now for every gallon of June you make you need one cup of honey so obviously honey is way more expensive in sugar so it's going to be pricier but trust me it is worth it it is so so so yummy alright let's just get ingredients so basically kombucha or June you obviously need tea you need water you need some type of sweetener and then you need a culture so the tea that I like to use for my Jun obviously we need green tea I like to use this one by positive lychee this is an organic pinhead gunpowder green tea really lovely keep it in my little jar here we're also going to need some honey so this is a lot I've been using now and it works great this is from Costco actually the Great Lakes are all local honey you do want to get a raw honey because that's just going to get like all these awesome yummy benefits into your June water now I like to filter my water so I use one of these soma water filter pitchers also you're going to need a Scobie and some starter liquid starter liquid is basically already fermented June so Scobie stands for synthetic colony tyria and yeast basically this is the thing and it does magic and it eats all that sugar and it turns your sweet tea into June and makes all delicious so I actually have a jar of June ferment like already fermented June and I do culture so like the weird white thing floating around in there that is actually my June scope I want to show you the difference in color between kombucha and June this is June culture this is kombucha culture so you can see the kombucha culture is definitely darker so where did I hit my June Scobee kombucha camp okay they are wonderful this is a really great resource really good website for ordering kombucha cultures and Jun cultures and kefir grains and like like the vessels and all the different fermentation materials and supplies the people who run kombucha camp also wrote the big book of kombucha and this is like the Bible of Brune kombucha and so much of this applies to brew in June so if you are interested in brewing June and you don't have this just get this even though it's specifically about kombucha you'll learn so much and it will be such a good resource for brewing June so anyway that is where I got my June Scobee from and it's great it came packaged in like a little plastic pouch had this goby and then it had a bunch of starter liquid so when I initially started brewing I made one gallon of June first and then as my Scobie grew a little bit larger then I was able to start making the to balance all righty so back in this corner I've got my June and kombucha so I've got everything labeled you'll see over here I've got my green tea kombucha and then here I've got kombucha so this is half black and half green tea and then here I've got my June so obviously the June is only green tea but I want to point out like the difference in color between the June and the kombucha I mean there is a major difference in color here obviously this has black tea in it so it's going to be darker but you in the difference in color between the June which is just green tea and then the kombucha that I'm doing just just with green tea the green tea kombucha definitely has more of like a brown appearance even though I started them the same day all right I want to talk about the actual vessels for brewing now if you want to do a really small batch you could just use a one gallon glass jar but frankly I love having the convenience of the spigot so I like to use these either 2 or 3 gallon glass water jugs and then I actually replace a spigot so when you buy these disfigured plastic and they're not very good and everything just gets clogged up and they're bad so I always replace my spigots with a stainless steel spigot and they make my life so much easier I like to groom gosh I don't like to brew in plastic or metal I just I'm kind of purist when it comes to my sermons so everything is in glass room I also like to have some of these adhesive thermometer strips because it's really important to know what temperature your ferments are at to sort of gauge like how much time it's going to take to actually ferment also I like to use these cute little dish towels to cover them you want to keep your brews covered because you don't want bugs getting in there or dust you might even see some fruit flies flying around here because it's summer and that happens in summer and also you're going to need something to secure your dish towel or fabric whatever these are just little hair bands like the hair band you would use for exercising to keep your hair out of your face these work great because they're elastic they fit to whatever size you need alright also I want to show you what the actual Scobie looks like whoo so you can see there's a nice thick layer of June Scobee here so these are just layers and layers because every time you brew you get a new layer but this is what it actually looks like inside it's kind of weird it definitely has sort of like that vinegary sour sort of scent those little black things on top that's not mold relax this looks completely normal and completely healthy the black stuff is either going to be little particles of tea or just a little bit of yeast alright so I'm going to show you how I take this already fermented June flavor it and then refill it with some new honey sweetened tea all right I want to discuss some other materials that you're going to want for brewing or do know I like to steep my tea in a large glass bowl I'm going to eventually have about two quarts of liquid in there so it needs to be big enough to accommodate that I think this is probably like 3 or 4 quarts also I like to have one of these soup ladles this makes it very very easy later on in the process I do like to have a soup ladle that has a plastic and not a metal one because I have definitely had some accidents with that when I was brewing kombucha and ended up with a gallon of kombucha all over my kitchen and that's really not fun to clean also you're going to want something to steep your tea now I always used loose leaf tea in my June and kombucha that's why I use this big tea ball if you're using tea bags obviously you will not need that also you're going to want a cup measuring cup and then also a tablespoon measuring spoon I like to use a wooden or bamboo spoon to stir up my June now you don't want to be using too much metal stuff with the actual finish June because it can be very reactive that's why I use the bamboo spoon also for bottling you're definitely going to want some type of funnel so this smells really nice it does have this little bitty strainer in it this can be fine if you're just trying to get a little chunks of fruit but the holes in this can be a little bit too large and they can also let in just you know those strands of yeast some of the stuff you might not necessarily want in your Jun so when I bottle I always put a strainer over the funnel to just get out all those little bits those little bits and pieces and just really make it more like a cleaner sort of Jun I don't want any sort of chunks in there or any sort of particle also I recommend having a couple gallon glass jars these are what I'm actually going to be doing the flavoring in so yes you will need lids also for your finished you and you're going to need some bottles these small ones are just recycled gt's bottles that I scrub the labels off of and then the large bottles over here are also GTS bottles GTS does a larger size of kombucha bottles so I believe one of these big ones is equivalent to four of these little guys also for labeling I like to use some masking tape and a sharpie and of course I've got my whole bag of bottle caps there and then finally yes this is the big book of kombucha it's not the big book of June but so many of the same principles apply between kombucha and June and this is such an amazing resource for brewing kombucha all right first things first before I actually flavor my already fermented June I want to get my new tea started so I have a kettle here this has two quarts of water that's already hot I'm going to take my tea ball and then I've got my green tea here I've got loose' pinhead gunpowder tea so I'm going to take about six tablespoons of the tea put it in my Chi goal okay and then I'm just going to close up my tea ball and put on the water all right so I'm going to let this sit for about 20 minutes again I am making a concentrate so I don't want to have to wait for two full gallons of tea to cool down doing two quarts of hot green tea very concentrated and then I'm going to dilute that with six quarts of cool water all right let's talk flavoring so today I'm going to be doing one gallon of peach Jun and also one gallon of blueberry juice I discovered that blueberry is probably my favorite type of kombucha and especially Jun I absolutely love a blueberry Jun it just works so so well with that sort of like slightly sour vinegary taste and blueberry totally my favorite so basically to prepare the fruit for the peaches I have just peeled and chopped 1 cup of peaches it was about 1 and 1/2 peaches like good sized peaches and then for the blueberries I have 1 cup of berries that I have taken and actually sliced in all right so to flavor I'm basically just going to put the fruit in the jar and then put already fermented you into that okay now I'm just going to give my Jun a quick stir just kind of get everything stirred up and then I'm going to put this into my gallon jars with the fruit again I like to always keep it covered because I don't want any bugs or anything to get in there and then we do the same and for the pieces also I just want to point out how much liquid I leave in here so we're two gallons you're probably going to want at least a quart I probably have more than a quart this is probably like to get two quarts but basically the way I figure out how much to leave in I always try to go around like the middle of the spigot and just believe that much already fermented you that's going to make my next batch nice and strong it's going to really give it like all the good bacteria and youth to really really get it cooking I'm going to let these sit for about 24 hours and you'll really see the difference in color change by tomorrow so I'll come back tomorrow and show you how I bottle all writing my TF of steeping for 20 minutes so I'm just going to remove the tea ball what it's your pour bit also the tea that is in this tea ball I'm not actually going to throw away I've got some tomato plants and they are massive so I'm actually going to put the tea leaves on my tomato plants Kiwis are great for your garden because they have a lots and lots of nitrogen all right so now this is one of the main differences between June and kombucha so what I do with June I've got my really hot tea here I'm going to put this into this cool filtered water first and then I'm going to add my honey actually to this cool filtered tea mix now the reason I say this is different from kombucha if I were making kombucha I would just dump my sugar into this hot tea and let it dissolve in there but I'm using honey and I'm using raw honey so I don't want to kill all the good stuff in my honey thus that's why i cool down my tea first and then add in my honey all right so I've got my cup of honey here so basically I'm just going to put that into my gallon so the temperature of this is still slightly warm but it won't kill my Scooby basically you don't want to be putting your honey in just super super hot tea because it's going to kill the good stuff in your honey and you also do not want to be putting super hot anything into your brewing ethyl because you don't want to kill your Scooby alright now basically I'm just going to dump in this initial gallon of honey we can see and then I'm going to repeat that process until I'd finished up my concentrate all right and again you are always going to want one cup of honey for every gallon of June you are making so I'm doing two gallons that's why I used two cups of honey all right and then I also always put on a new clean dish towel and then put on my band and then also I'm going to put today's date on there just so I have a reminder for the next time you rock this little guy away for a few more days until it is ready to go all right here we are about 24 hours after I started the infusion the flavoring process and we have some a really really beautiful looking Jews all right look at all of those beautiful bubbles coming up we're really starting to build some nice carbonation in these vessels that are now sealed you will get a slight amount of carbonation in the initial fermentation process like once the scoby has sort of fully covered the brew but it's really in this stage when we have a sealed vessel and then also when we bottle it and those are really firmly sealed but carbonation really becomes apparent all right time to bottle so as you can see here I've got some bottles again I've got my big GT bottle and then I do have some smaller gt's bottles so what I like to do is take my plastic soup ladle I open up my vessel and I want to give this a good stir you can see all the stuff coming up from the bottom so I want to get this pretty well mixed so a little trick I like to do is actually put maybe like three raisins well three raisins in this big one actually in the smaller bottle I'll just put one raisin so I like to put a raisin in each bottle when I bottle because it provides a little bit of extra sugar to feed the yeast which further creates more carbon dioxide and more companies all right so it's a bottle basically what I do is put my funnel in the bottle then I put my nice little fine mesh strainer over the funnel and then I just go to town and then to cap it up and we are good to go you want to keep a small amount of extra space in each bottle because there will definitely be carbonation that builds all right there you go my June is all bottled up you can see I got one big bottle of each flavor and also four smaller bottles also you can see that I label these so I put J - and then the flavor and then also today's date now I put J just so I know this is June I also brew kombucha so obviously my kombucha bottle say K - and then the flavor and date you are going to want to leave these out at room temp for at least 24 hours maybe 48 you're just going to want to see how quickly the carbonation build you will want to open these up every 12 hours and berth them as I like to say because carbonation will start to build if you're leaving them out at room temp you want to be opening them up every 12 hours because if you don't you could have a little explosion so yeah every 12 hours just open them and close them again see where the carbonation level is that also you will see that the raisins will float like this raisin here actually just float it up I think the peach will probably be super super fizzy in 24 hours probably actually in 12 hours alright another thing that's really really helpful just a random little trick I've learned I've got 10 bottles here that need to be open and closed every 12 hours that can be really hard on your hand yes I am a little delicate flower but it can be really hard on your hands because you want to close these really really tightly so what I recommend doing is getting a pair of these gloves that has this type of like rubbery plastic stuff on it this helps to easily open them and also you can get a really really tight seal on it you want to type seal because obviously you don't want that co2 escaping you want to trap that and make some really really nice fizzy Jun alright so there you go that is how I brew Jun that's my process again if this is your first time brewing Jun obviously you will not have already fermented Jun to start with into flavor so you would just skip to the second part where you're just brewing your sweet tea and going from there so I hope you found this helpful I hope you check out kombucha camp in the big book of kombucha and I really hope you check out Jun if you're a to find it pick up a bottle try it I know the brand that I had in Oregon was called soma and there may have been one other one but I can't remember the name so anyway let me know if you have any questions if you've made June I'd love to hear about it if you tried June I'd love to hear about that as well yeah happy brewing thank you so much for watching like comment subscribe and I'll see you in my next video bye

Channel: Kendra Lee

Views: 198,096

Rating: 4.7467723 out of 5

Keywords: jun, kombucha, fermented, ferment, fermentation, healthy, nutrition, diy, probiotics, gut health, healing, champagne, kombucha kamp, scoby, starter liquid, beverage, refreshing, fizzy, carbonated, drink

Id: oc99_0bmwWE

Length: 20min 6sec (1206 seconds)

Published: Sat Jul 22 2017