First, I brew green tea, sweeten it with honey from my bees, then cool it to room temperature so I don’t damage the culture. I usually have 2 or 3 jars of Jun brewing that I cycle through, so I add the SCOBY and a cup or so of Jun from the most recent batch that I am ready to drink.
Like kombucha, and other fermented drinks, you can ferment Jun twice to make it even more bubbly. I do the primary fermentation in a half gallon jar, covered with coffee filter to keep out dust and pests like fruit flys. Then I seal the jar with an airtight flip-top lid for the secondary fermentation, which captures carbon dioxide and makes the brew fizzy. Sometimes I add fruit or juice for extra flavor. People often transfer the brew to bottles, but I really like this cheap and easy method. I simply rotate jars so I am always brewing. You can store it in the fridge, but I usually time the jars so that I go through about 1 per week and I am fine with keeping it out on the counter.
I hope you liked the video and seeing my inexpensive and low maintenence method. Let me know what you think down in the comments or if you plan to give it a try. Have a wonderful day, and thanks for stopping by!