I wonder if this has happened to some of you. And yes, I did stir my scoby (the liquid) before pouring into the bottles. I made two recipes, one with ginger and lemon, with resulted with very low carbonation, and another with ginger and naranjilla (solanum quitoense) which resulted suuuuper carbonated and delicious.
Does it have to do with the added ingredients for second fermentation?
Although in previous batches I've got the lime-ginger very carbonated too.
I'm confused. Please comment!
Does it have to do with the added ingredients for second fermentation?
Although in previous batches I've got the lime-ginger very carbonated too.
I'm confused. Please comment!
