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The last batch that I made I left the kombucha in sealed bottles for seven days instead of three, then refrigerated. That seems to have made all the difference. This batch was well carbonated even after several days of refrigeration, ice cold.

That makes sense, actually -- that it would seem more carbonated while warm. I've heard people talk about letting new batches carbonate in bottles for far longer than I'm accustomed to. Maybe I'll just try letting it sit for a week+ instead of 3-4 days. I'll be bottling a new batch tomorrow...

Thanks for the reply! Maybe I didn't describe the issue very well. The bottles are sealed & never opened. If I open a test bottle before refrigerating, it's very carbonated. But the other bottles, after a few days' refrigeration, are often flat despite never being opened. Thoughts?

Hello, After about 7-10 days of fermenting, I strain and bottle the kombucha for about 4 days. If I open one of the bottles at this point, it's overflowing and super bubbly like champaign. After a day in the refrigerator it's still great. But after several days to a week, it's almost...