Hi, I've been brewing my own kombucha for about 6mos now and have used many different types of teas including some with organic rose petals, hibiscus or berries added. Some people say this isn't a good idea but my rose batches were some o the best I've had to date. Usually after about 7 says with the mother, I bottle and let the batch sit for another week or two. Secondary fermentation in the bottle usually causes the effervescence and kills the strong vinegar bite. One type of tea hasn't really successfully done this and continues to taste a bit too sour. Besides diluting it with juice or flavoring, what are my options? Should I just stay away from this specific tea? Let me know your experiences! Any and all feedback is appreciated!