Secret to fizzy Kombucha?

[cbowden]

Well, on my second batch of KT. First batch I fermented for 12 days as it's still cold here in Colorado and we keep the house in the 50's at night and 60's throughout the day. Bottled it up with some fruit juices. Allowed to ferment for 5 days. Okay tasting but not fizzy at all.

What's the secret? Had thought it was the second fermentation.....I used 5 tea bags of black tea and one cup of sugar. Increase the sugar? Shorten the second fermentation time? I absolutely love GT's KT and was so hoping I could duplicate it. Anyone else have any success? How?

Keep in mind I'm in Colorado where it is lightly snowing today, May 1st.

Thanks ya'll!

I

[one]

Hi Cynthia,

I always do as you have, pour it into bottles and seal them for a few more days. I have read that the optimal temperature for kombucha is between 70-85 ºF so that may be causing a problem. This website gives a few tips, hopefully you can find something to help!
http://www.kombuchakamp.com/2011/01/kombucha-carbonation-for-beginners.html

[cbowden]

Thanks one!

I've scoured the internet and never came upon this site. Thanks for posting it. I guess it's trial and error.....no big secret....just hit and miss.

Off to finish reading....

[Bookish Lass]

Thanks for the link! That was very helpful. I'm going to try pineapple/ginger kombucha.

[MysticTree]

Is there a way to make it Raw?

Georgina

[Bookish Lass]

Pineapple/ginger kombucha: foamed up while bottling. wasn't really more fizzy when I went to drink it, but I didn't let that second fermentation go long. Tastes great though!

Re: making it raw. Maybe you can make suntea but I'm not sure what sweetener you can use. It's not raw but is living food.