So this is technically our second batch. We let the first ferment a little longer than our taste buds preferred, a bit vineagary, so we backed it off this time and it tastes good, right around 3.0 pH and bottled in swing tops. To take a step back, we are fermenting in a 2-gallon jar. The first go round was about 1 gallon of tea, the second go round we filled the jar. Both fermentations seem to have gone fine. When it came to bottling, I removed the SCOBY and transferred to my bottling bucket to make it easier for bottling. I know we are getting some of the yeast/SCOBY 'bits' in with the bottle, but we are having a hard time getting them carbonated. We are using StarSan and this last time the transfer may have been a little harder than it should have been entering the bucket. I tried to add ~1/4 teaspoon of sugar to help add a little extra food to kick off the carbonation process, but didn't seem to have much luck. Any thoughts on some tips to help get these things carbed?