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Just try to carbonate it longer. Washing SCOBY might have messed with the yeasts population, thus it takes longer to carbonate

You can do it by putting it in an airlock container for the 2nd fermentation, you can either add yeast or just ferment naturally

Can we simply brew another batch and transfer the SCOBY into another gallon jar we have lying around or does it actually need to rest? You can do that, just keep in mind that there should be enough SCOBY to ensure safe fermentation. If you can measure the pH, below 4.0 is recommended. Will the...

Hello, sorry for the late reply. The starting pH from the tea doesn't really matter much before the innoculation. Though, for me below pH 4 is best (to ensure fermentation success). I've been busy researching the alcohol content problem (it's also a problem in my brewery), so here's some things...

What I meant by larger vessel was a vessel with bigger surface area with the same volume. What is the perfect term to describe it? Broader? Sorry I don't speak English as first language. What I meant was kinda like "you're better off using 1L jar with wide mouth rather than 1L bottle with narrow...

Hello, fellow kombucha brewer here. From what I learned, kombucha's main processes is alcohol and acetic acid fermentation. Yeasts produce alcohol while acetic acid bacteria (AAB) produces acetic acid. I never heard myself that lactic acid bacteria as a main process in Kombucha, but there may be...