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Hi guys.Kenny Bountiful sun here
i just wanted to shoot a quick video to show you basically the process
of us making jun
you know a lot of people
have been asking us about it and we just wanted to show you what's involved
it's pretty straight forward
first of all we just take some tea this is a pau d' arco
and cats claw tea that we have
and we are just basically taking it and putting into our crock pot
receptacle here and then you know once we've got
most of that in here
we'll show you the next phase which is basically just blending up
honey into the mixture so that the
culture has got some food to feed on
ok so the next step is that we are going to
take our honey. Now for a crock like this
which is a 20 litre German fermenting crock pot
we use about 3 kilo's of honey
which seems like a lot but hey this culture is actually
pretty hungry
for honey so what we are going to do
is we are going to take the tea out of here
and just pour it in with the honey
and then we are basically just
blending it
we don't need to put the top on because we are just blending it lightly so as to mix it in with the tea
make sure that you don't have it on full blast when
you turn n the vita-mix otherwise it will go everywhere
so you start putting more honey into the vita mix
and you just repeat the process
until you have got all the honey blended up into the liquid
and then put in the crock ready to have the culture
put in to start eating up the honey
ok folks now we have got all of our honey blended up into the receptacle
with the tea and its about
20 litres of liquid in there and i have already inoculated
it with 8 bottles 7 bottles of jun
and i'm just going to put the final bottle in to show you. This is some jungle Jun
that we have already previously made. You need to put about
a tenth of the amount of jun
that you are making as an innoculant into
the batch that you are about to make just to get it started
we use this one with the secondary fermentation
so it has got the carbonation going on and that will add in more
carbon dioxide and will extract more of the herbs
and it will basically get it going so that
when it is harvested it will have that fizzyness already and be ready for bottling
so that's it. it's inoculated it's got the honey
and then next up we are going to take our Jun culture which is
very similar to a Kombucha culture
and we put it into the rest of the mix
because we have got so much culture our stuff is usually
ready to go within about 3 days
and we want to keep it as sweet as possible
because we want to avoid it becoming too alcoholic
because jun is actually more alcoholic than kombucha. So we are going to be monitoring
the taste of it throughout the process
because as you can probably imagine, it modulates itself according to the temperature
of the room
so anyway that's about it once you are done you take your top
now jun is actually an aerobic ferment
it does not need to be away from oxygen
so we don't actually close it
with this crockpot there is a moat like feature around the edge
where once you put the lid on like this
if you are making sauerkraut, which needs to be an anaerobic ferment
you would pour some water into the moat so as to lock off
the sauerkraut from the air so basically we are not going to do that we are just going to put
the top on so as to allow some air into the receptacle
and then we are just going to put it over there actually
next to our radiator for about 3 days and then we bottle it
and then we put it on ice or outside
in a cooler kind of climate and let the carbonation increase
in the bottle. and then that's it ,that's how you make jun
this is sufficient to make jun
This step and also the secondary step of actually bottling it
and then leaving for at least a week
maybe a bit less but at least a week is best
and i have been told after about 3 months it becomes
very delicious actually, it's kind of like wine
It kind of gets better as you mature it
So anyway, thanks for watching guys. This is Kenny Bountiful Sun
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