02/15/2026
Let's talk π«§CARBONATIONπ«§
Bear with us, we're going to get science-y for a sec π§ͺ
When you open a bottle of our Jun, the fizzy goodness you taste is natural fermentation. The yeast cells in our SCOBY (symbiotic culture of bacteria & yeast!) consume the honey, and produce carbon dioxide as a byproduct.
We are so proud that our fizzy Jun is an all-natural process β₯οΈ we do NOT force carbonate any of our Jun!
Because we don't force carbonate, though, every once in a while you might encounter a bottle that seems a bit flat. This is rare, but more common for us in the winter since the fermentation process slows down due to cooler temperatures. ALSO! Right now we are in our slow season, so we are often making Jun to order, and it hasn't had time to sit and carbonate on our shelves.
Not to worry! If you enjoy more bubbles, you can--at your own risk (use caution! it can get real fizzy!)--leave a bottle unrefrigerated for a day or so to help wake up the yeast and encourage more CO2. This tends to happen more naturally in warmer months due to higher outdoor temps, slightly warmer refrigeration, and warmer transportation conditions overall.
That said, even when carbonation is lighter, the Jun is still fully alive and packed with all the good stuff π₯° when your Jun is less fizzy, that actually means you're getting the freshest, most ALIVE batches we have!
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πΈ chance_jackson
