Jun Brewing

The brewing liquid must cool completely to below 95°F before honey or the SCOBY is added, as temperatures above this threshold damage both. Jun fermentation must use glass containers at every stage, as organic acids leach glaze from ceramics and metals from metallic vessels. The ideal fermentation temperature for Jun is 65–75°F in a stable, low-light location; placing the jar on a refrigerator top should be avoided due to excess heat and vibration from the compressor. Fermentation should not continue past day 14, as acid accumulation beyond that point produces an unpleasantly vinegary drink. Matcha should not be used as the tea base for Jun because it is too fine and causes SCOBY fouling. Finished Jun contains 0.3–0.5% alcohol, and pregnant women, people in recovery from alcohol addiction, and children under 12 should consult a physician before consuming it.