Hello, I have made my fifth successful batch of kombucha. I let it ferment for 2 weeks to get nice and tart. For the last 4 batches it seemed logical it didn't carbonate after bottling because perhaps all the sugar was processed in the 1st ferment. In my last batch, I added a tsp of sugar to each pint bottle and let it sit out 2 days before refrigerating. Still, it is not carbonated much and it was too sweet.
Does anyone have any tips? Should I leave it out longer? Maybe bottle it before 2 weeks and let it finish it's ferment in the bottle? (I may be answering my own question writing this out!) I'm looking for a fizzy lemonade flavor.
Cheers,
Mike