Liquid karbonation issue

[KookyBrewsky]

Hello all, I've got an issue with my carbonation.

I created my own SCOBY through GT's Original. That has been going for about 4 batches now. This most recent one I did everything perfectly, the prior 3 batches were a bit more improv and didn't work so well. I think I may have finished the SCOBY a little early before there was an equilibrium between the yeast and bacteria, so I let this one ferment for longer.

Now on my 4th batch: 1F at 14 days, 2F for 2 days (it's hot in FL) after adding 1/4 cup of fruit puree.

The kombucha was very fizzy when I put it in the bottles for 2F. But it was only fizzy when disturbed. After 2F, as with all the batches so far, when I open the bottle, I get relatively high gushing. This batch had the least by far, just a little oozed out but it was very pressurized still. I had about 1inch of headspace. After I pour the booch into a glass most of the carbonation disappears even though it fizzes like crazy upon opening. This batch has been in the fridge for 1 day. Basically, if you pour a soda into a glass, it'll fizz then gently release carbonation the entire time until it's almost room temp. With my booch, I get high pressure release, lots of fizz, carbonation when I pour, then it's mostly done fizzing no matter how cold it is or soon after the pour.

Any tips for troubleshooting?

 

[Yooper]

Keep it cold longer- c02 dissolves into solution better when the liquid is cold. Allow 48-72 hours for the c02 to fully dissolve into the liquid, and that should help.

 

[KookyBrewsky]

Keep it cold longer- c02 dissolves into solution better when the liquid is cold. Allow 48-72 hours for the c02 to fully dissolve into the liquid, and that should help.

Thanks, I figured this was the case which is why I mentioned it was only in there for 1 day. However, this being the best batch I'm hoping it won't follow suit with previous batches, as even after a few days they were gushers. I guess I'll need yet another brewing vessel so I can have constant drinkable batches going.

 

[KookyBrewsky]

Now that they've sat in the fridge for a few days, they're still gushers. I just don't understand why. I've brewed 5 batches and only have gushers. 90% of the carbonation leaves the liquid when I open the bottles. All that's left when I pour a glass are small bubbles, and not many.

Is my tea compromised? SCOBY undeveloped maybe? I just don't know which variable to change so I don't keep wasting time. I could leave it in 1F for longer, shorter 2F didn't seem to solve the gusher problem but I could reduce it to even one day.

 

[rushpapers]

It's probably supersaturated.
The change in pressure probably makes all the CO2 come out of solution.

 

[KookyBrewsky]

It's probably supersaturated.
The change in pressure probably makes all the CO2 come out of solution.

Alright, and that could be caused by what? I use a pretty standard 1/4 cup fruit purée per bottle which works for everyone online.

does that mean I don’t leave it in 1F long enough? Or my SCOBY is out of balance? If the latter, what could I do?

 

[rushpapers]

Could be too much residual sugar in the recipe that carries through. The recipes that people post online have way too much sugar. For instance, 1 cup of granulated sugar per gallon is twice the amount needed.

I haven't bottle carbonated in a long time, but when I did, I never had a gusher. The fact that you have gushers points to overcarbonation aka supersaturation.

 

[KookyBrewsky]

Could be too much residual sugar in the recipe that carries through. The recipes that people post online have way too much sugar. For instance, 1 cup of granulated sugar per gallon is twice the amount needed.

I haven't bottle carbonated in a long time, but when I did, I never had a gusher. The fact that you have gushers points to overcarbonation aka supersaturation.

Thank you. I know that had to be it but I just wasn't sure how common, if at all, infections are when brewing kombucha... I will reduce my sugar greatly for the next batch.