Can anyone drink Jun?
The answer to this is YES, however some Dr's may spark a concern for pregnant women using fermented foods and drinks. Despite millions of women throughout culture having done this for centuries, if it is something you are questioning as a pregnant woman, then ask your Dr, Naturopath, Nutritionist for their approval. The main reason for the hesitancy is the detox effect that the bacteria can have on the system and the issue of bacteria going into the babies environment. So, if you are questioning it and not confident - then don't. Everyone else DIVE IN!
Can my children drink Jun?
Many children have been drinking Jun and other fermented drinks all their life. Again I have noticed some Dr's err on the side of caution and say over 4 years of age, but this is going to be your 'gut' decision telling you what to do. There will be plenty of parents around who have been using it for years if you ask the question to ease your mind. I always would recommend starting off with small does though.
What’s all the hype with sugar?
There is a lot of talk about the sugar. Lets be really clear about the process. The sugar, whatever sugar is used, is used as the food for the SCOBY to eat and feed off. Feeding off the sugar allows the SCOBY to create the bacteria, the probiotics that are good for you. We want the bacteria. To get them - we have to use the sugar as the food to create them. The fermentation process is the process to eat the sugar, it is up to each crafter as to how long they ferment, and how long they ferment will give both the number of bacteria and the level of sugar. Obviously whatever else is added is what creates the flavour. In our case ALL our Jun ends its ferment at low sugar level. We then use herbs, fruits, spices and berries to create the flavour. It is important for me to be upfront about this to say that our testing is done AFTER the final product is completed, thus showing a level of sugar that includes the second ferment.
How much Jun can I drink each day?
I know I have read in places that some authorities say a cup a day. This would be a great place to start! For a good couple of weeks to get your body gently used to it and your system able to adjust. I don't think you need to go over board and start drinking a whole bottle. Well, that is don't start that way! I believe this needs to be treated with the due respect and qualities that it holds and as such I would say to begin to max out on 2 cups a day. Once you are a groomed and seasoned user, there may be times when you know you need more and it will not cause problems to do a few days of really stocking up on gut flora. Generally for me, I have it everyday in my green smoothie and then at night after dinner. If i feel a 'lurgy' coming on -I up the anti and use it along with water and general tea to really flush my system!
Why the hype on probiotics and live cultures?
Probiotics hold the key not just for better health and a stronger immune system, but also for treating digestive issues, mental health illness and neurological disorders. Research continues to prove that probiotics benefits and side effects go far beyond what we previously thought.But we need to be smart about what we are buying into. Many probiotics guarantee their potency at time of manufacturing, this is a big red flag. You want to make sure that the product is ensuring its potency through the entire shelf life. This is very important, it is the difference of having a product that is efficacious or a product that is literally dead and ineffective. This alone will eliminate about half of your probiotic options. Which is where fermented drinks come in. Being a LIVE CULTURE drink means the probiotics are all active.
Why tip and not shake?
The please tip (did you see it on the side of the bottle?) do not shake is for two reasons. Reason one - why not shake is because it will stir up all the ferment and possibly make it explode when you open it. Reason 2, the why tipping? The tipping is essential to move the bacteria that will have naturally settled at the bottom. Tipping will help it to move and distribute throughout the entire drink.
Is it really just tea and maple syrup?
It most definitely is. This is all it takes to begin the creation of this gorgeous drink. Green tea and maple syrup and plenty of fermenting time, and then your favourite flavours added, which are all herbs, fruits and flowers that are either grown organically or through biodynamics, and super fresh before bottling.. There is nothing else added to the process. No nasties. No chemicals.
Is it an energy drink?
Well by energy drink if you are referring to a Red Bull style energy drink, then no. Does it have the ability to bring about greater energy YES. WHY? Because it realigns your gut and food usage, it helps to recreate the environment that you should have within your body, to operating at a more balanced and highly tuned capacity, digesting better, eliminating better and in the end - more energy!
On a cheeky extra note - absolutely! This drink is pure energy. Mine! Life, the Land, The Gods. All to you! The process of creation holds far more alignment and vibration and essence than you could possibly begin to imagine. It is fully intentional and let me just say it holds every piece of the essence of Life!
Is there really such a thing as a Jun flu?
When you start out with your new 'fermented culture routine' it has been noted by some people that they get a detox affect. They have felt slight headaches, body aches etc as the toxins are cleansed out, and some aches and pains. If this is you, and it has lasted more than a few days. It would be off to get checked out to make sure it is nothing other than a Jun detox flu!
How long will Jun last?
Once you have opened the bottle it is best to drink it within a week to ten days. I give a use by date of about 6 months to each bottle - while it prefers to be cold a few days out of the fridge wont disturb it, just chill before serving. Too long in warm weather may allow the Jun to turn to vinegar. Once open though - get in and drink it up!
Do I have to keep it in the fridge?
Lets be technical for a moment. The reason for placing any fermented product in the fridge, is to stop the fermenting process, or at the very least - slow it down. If it has a few days out of the fridge - like when it is travelling to you - then its fine and stable. However if you can store it in the fridge once it arrives then I always say this is the best. It does have a used by date because eventually the cool may kill off the huge numbers of bacteria and cultures and it will turn to vinegar. Ultimately however it will keep forever, just haven’t had forever enough to taste it after that long!
OK, tell me whats floating?
The floaties are what you are paying for! They are the good cultures and yeast threads that make this drink so great for your gut. If you have plenty of them in your bottle - count yourself lucky and make sure you don't let them go to waste at the bottom of the bottle!
Is your Jun pasteurised?
No. Absolutely not. No again! Pasteurising kills the good cultures that are in the drink and once you do that - its no longer a fermented Jun drink. Its just a lovely sweet drink. Definitely not!
Why no bubbles? Don’t you carbonate?
No. And no again. I know there is a huge line of thinking that speaks about the 'fizz' that is in the ferment of these amazing drinks. But here's the real true thing, the drinks are ALIVE. They are their own creation. In many ways there is only so much you would want to do to 'tame' the process. The amount of carbonation, or fizz, in each bottle is really determined by each individual batch. And as I batch by hand step by step, it is always unique. The carbonation will become its own level. That said, personally I think carbonation affects flavour and it also the experience. Many producers carbonate in order to create consistency. This doesn't interest me. This is about pure live cultures being gifted to you through the drink.
Can I adjust my own brew?
Did you know that you can adjust your own drink? Because they are still alive and fermenting you can add to it yourself. If you feel it has lost a bit of fizz and ferment you can leave it out on the bench -sealed completely - and it will continue to eat any sugars that are in the bottle and create a new texture. But then you must refrigerate and I would only recommend doing this short periods of time - it will turn to vinegar so quickly on you that you will lose the bottle! Also- if you want sweeter, simply add some fruits to it and it will take on the sweetness overnight.
Is it gluten free?
Absolutely. There is nothing in here that doesn't come straight from Mother Earth to you and all gluten free and simply full of herbs and flowers and flavour!
Why did you choose Maple Syrup?
Good question! Well to be honest there was no way I was going anywhere near sugar - regardless of it being fermented out - that wasn't the path i wanted to take. Traditionally Jun is made with Raw Honey BUT wanting to stay inclusive and knowing Vegans wouldn't do the honey - i actually started with Agave. Agave started as a great alternative in the health food and healing game, but over time as it has grown in popularity it too has become excessively refined to make more of it - (the bulk of it going to its traditional use of Tequila!) so when I went to search for what next - I wanted it to be natural and of the Earth and plants and nature - and I couldn't go past the vitamins and minerals that Maple Syrup offers us. It is quite a unique flavour that it brings!
What is a SCOBY?
SCOBY stands for Symbiotic CULTURE of Bacterial Yeast.
A SCOBY is the living home for the bacteria and yeast that transforms sweet tea into Jun. Aside from being a home for yeast and good bacteria, the SCOBY seals off the fermenting Jun from the air and protects it from outside, undesirable bacterias while it's fermenting.
You may hear SCOBY's referred to as "mothers" it's all the same thing. Basically the word mother is a good term as it really is the centre of this creation that holds all the Bacteria that makes it become Jun, whilst also protecting the Jun from the outside world!
Are fermented foods and drinks worth all the hype?
Depends who you ask, but the more we are studying and understanding what fermented foods offer us in our health, the more we love it. Probiotics are live microorganisms – such as bacteria, yeasts and fungi – that in adequate amounts may have health benefits. Found naturally in some fermented foods, and also available in tablet form, studies have shown they can improve digestion, help protect against disease, and enhance immune function. Not to mention the studies now showing the improvements in mental health. Fermented foods have been around for centuries. We are really just getting into the swing of all their benefits now. But some examples of things you may not have realised are fermented that you already love are: Sourdough Bread, Yoghurt, Pickled Vegetables (sauerkraut, Kimchi) even meats like Salami all come into the fermented foods category. What they offer you is not just taste but good gut health that is key to your health!
About the alcohol? Is there much in it?
The jury is all over the shop with this one. Why? Because the process of fermentation involves producing alcohol. Is it alcoholic? No, but the process produces alcohol content. Jun contains trace amounts of alcohol, it is a natural byproduct of the fermentation process that preserves the brew and protects it from harmful microorganisms. Jun is considered non-inebriating and the ethanol serves as a preservative. Australian regulations see that it must be held under 0.5% alcohol content for it to be sold in stores. It will hold this content prior to bottling.
Is it possible to make smoothies out of Jun?
Ohhh Jun smoothies! I just can't tell you to get on board of this enough! They are such a delight! However one of the key questions I get asked is, when making them can I add other liquids? Well of course you can, but think about the flavours and what will enhance it and not detract from it. Coconut water is the best to add as it is quite neutral in flavour and will boost the health properties all ready available.