How do I get my homemade kombucha to be fizzy like the kind I purchase in the store? I was told that if I let it set out for a few days after bottling it with a tight fitting cap, before I put it in the refrigerator, it would be come fizzy. Mine is totally flat. I use plain white sugar and caffeinated black tea.
After 10 days, sometimes my kombucha grows a mushroom about a 1/4 inch thick, my friend's mushroom (scrooby) is thicker. Sometimes it's as thins a paper. Warmth is not a problem as it is warm, fairly drak, and fairly quit where it brews. Does the amount of previous kombucha added to the new sugar-tea sol'n have an effect on "mushroom- scrooby" growth?