Honey – Blended Kombucha Scoby Culture (SCOBY) & Liquid Starter (Certified Organic)
A few years ago we went on another quest — to create the perfect Jun culture, Honey. She is perfect for the home brewer just getting started or anybody wanting to experiment with a new culture. Makes 1 OR 2 gallons. Perfect for the home brewer just getting started or one who wants to experiment with a new culture.
16 Ounce Includes: 1 (4.25-inch) Honey Jun Kombucha SCOBY + 12 Ounces Starter Liquid. Net Total Weight: 16 Oz. Makes 1 OR 2 Gallons.
ALWAYS USE CLEAN HANDS AND UTENSILS WHEN MAKING KOMBUCHA! DO NOT USE WOOD UTENSILS!
For a 1/2-gallon batch of jun, you’ll need: 1/4-1/2 cup of honey, 3-4 teabags (or 3-4 tablespoons loose leaf tea), filtered water, a 1-gallon jar, a rubber band, a coffee filter (or piece of cloth). Optional, but recommended: pH test strips, a thermometer, and Kombucha.com loose leaf tea.
For a 1-gallon batch of jun, you’ll need: 1/2-1 cup of honey, 6-8 teabags (or 3-4 tablespoons loose leaf tea), filtered water, a 1-gallon jar, a rubber band, a coffee filter (or piece of cloth). Optional, but recommended: pH test strips, a thermometer, and Kombucha.com loose leaf tea.
For a 2-gallon batch of jun, you’ll need: 1-2 cups of honey, 12-16 teabags (or 6-8 tablespoons loose leaf tea), filtered water, a 2-gallon jar, a rubber band, a coffee filter (or piece of cloth). Optional, but recommended: pH test strips, a thermometer, and Kombucha.com loose leaf tea.
Step 1: Add honey and filtered water to a pot, heat to a rolling boil, then add tea bags. Immediately remove from heat, cover, allow to cool to room temperature, and remove tea bags. PRO TIP: Want to cool your brew more quickly? Use only 1/4 to 1/3 of the total water to boil, allow tea to steep, then add the remainder at chilled or room temperature. Step 2 (easy method): Shake scoby package (the sediment at the bottom is yeast, and it’s important for your brew). Open the pouch, and dump entire contents into your brew. NEVER add scoby to hot brew. Step 2 (advanced method): Shake scoby package. Then add 1/2 cup of starter liquid and scoby to your cooled brew, and gently stir. To transfer the scoby, clean tongs are better than clean hands. Check pH. Start your brew between a pH of 4-4.5. NEVER start your brew ABOVE 4.5. If your pH is above 4.5, add more starter liquid. It’s OKAY to start UNDER 4 – your brew will finish faster. Step 4: Cover with a piece of cloth or coffee filter and an elastic band, then place in a well-ventilated area between 74-84 degrees. Do not place in direct sunlight. Allow your brew to ferment for 5-10 days (warmer temps take less time), or until your brew reaches desired flavor. Step 5: Optional: flavor with Raw Brewing Co. Brew Booster™ or your favorite booch fixins, and bottle for secondary fermentation. Enjoy your creation!
Anas Uddin –
Good products from Kombucha.com, highly recommended.
Stacie Deyglio –
I made this kombucha for the first time ever 10 days ago – I am so above and beyond happy and satisfied with this product. From the clarity of the directions, to setting the recipe up, to the taste of the first sip – I am backflip happy. I drank the entire gallon in one day and immediately set up my jun brew & scoby for brew two. So thrilled with this product and satisfied it is organic. Will be a lifelong customer.
Great goods from you, man. I’ve understand your stuff previous to and you’re just too excellent.
Monique Hartley –
Scoby grew very very healthy! I keep the temperature at about 75°F and it has matured very quickly! It’s delicious!