What I love about jun is, when fermented at the proper temperature, it has a short fermentation time of just 5-7 days. That’s almost instant gratification in the fermenting world. It also tends to be more effervescent, so you don’t necessarily have to do a secondary fermentation even though I usually do because the bubblier, the better, for me. The alcohol content can get a little higher of around 2%, though, just like traditional kombucha will vary from brew to brew. I have never tested my jun for its alcohol content, but when I do get around to it, I’ll pass on the specs! Until then, I wouldn’t give it to your kids or drink it if you’re pregnant.
I’m not sure if jun’s rarity is due to the fact that it is more expensive to brew or just because it is undiscovered. In my opinion, its flavor is superior to regular kombucha; it is fizzier, ferments faster, and can be more alcoholic! All the pros if you ask me. I don’t want it to seem like bashing traditional kombucha. I brew and drink both.
When I want to add bolder flavors, I do that with traditional kombucha. It holds up to the flavors much better. Jun is so delicate that many flavorings easily overpower it and throw off balance. If you’re going to flavor jun, it’s best to go with flavors such as pear or something that is equally as light and subtle to complement and not overpower the jun kombucha.
Go ahead and give jun kombucha a try. I think you’ll like it!