Jun vs. Kombucha, and hard apple cider with kefir grains!

If you've researched much about alternative health, you've probably come across alot of info about healthy gut flora. Our bodies are, or should be crawling with trillions of healthy bacteria, micro-organisms fighting off invasive dangerous organisms. You need bacteria to digest, absorb, and utilize nutrients from food properly. In this podcast by the WAPF, Dr. Bush explains some key information about bacteria and how they've been healing people at their clinic
https://www.westonaprice.org/podcast/113-it-takes-guts/
He claims that glyphosate (roundup) has never been patented as an herbicide. It is a potent antibiotic that simply kills all microorganisms. It is in our air, in our water, and in our food. Our bodies are under constant attack by this vile chemical, as well as countless other environmental toxins.
There are plenty of pricey probiotics to buy, but being a thrifty sort, I decided to start sourcing out pro-biotic rich foods. I make milk kefir, sourdough breads, aged hard and soft cheeses, fermented veggies of all kinds, kombucha, and most recently Jun..

Last week I was gifted a Jun scoby. Jun is basically a kombucha scoby that has been conditioned to thrive in green tea and honey. I loved the idea of using honey right away, we have a local bee farmer that produces TONS of honey and we get as much, local, unpasteurized, pure honey as we want!

The recipe I use for 1 gallon, is 8 green tea bags, 1 cup honey, 1 cup jun starter liquid, and 1 Jun Scoby (symbiotic culture of bacteria and yeast) in the picture above I scaled the recipe down to about half.
Jun only takes 3-7 days to brew, depending on flavour preference. It is sweeter and has a higher alcohol content than kombucha (2%, kombucha is about .5%) this would be due to the fact that honey, whenever added to water will quickly start fermenting into mead, an alcoholic honey wine.
When I started making kombucha about a year ago, I bought flip top bottles from a local brewery supply store. I paid $40 for 12 bottles. There were some $20/dozen jars, but the more expensive ones are thicker and won't explode from too much carbonation(until you open them and there will be kombucha everywhere if you're not careful)
My favourite flavouring is ginger, lime, and a bit of honey in each jar for a second fermentation, but so far I really like the taste of jun on its own!
Alongside my jun in the picture is a jar of organic apple juice I bought and transferred to a quart jar, for the purpose of making hard Apple cider. I threw in some washed milk kefir grains and tighten the lid for 12-24 hours. I check it daily, loosen the lid to burp carbonation build up, and taste. Water kefir grains would work as well, but I only have so much room in my lab (kitchen) for these experiments of mine. After about 3 days my hard Apple cider is bubbly and alcoholic enough for me, but you can let it go for as long as 5 or 7 if you want a real buzz! You can ferment almost any sugary fruit juice with these grains, I always have extra growing so I experiment and play with different things occasionally :)
Happy fermenting!