Can I add more sugar and leave it to ferment longer if it didn't carbonate during F2?
I bottled up some kombucha from my F1, some flavored and some not, I put about half a teaspoon of sugar per half a liter of kombucha, and nothing happened. I might have had my measurements wrong. If I want to put more sugar and leave it out to ferment longer, is that ok or will the taste start to get too acidic?I recently had to experiment with this because half of my F2's didn't fizz at all. I left them for like 2 days, opened them, and there was absolutely no pop, it was like I opened a bottle of water. I added some more sugar to them and left them for another 2 days, and 2 of them did get a lot of fizz, but the rest did not. I am not sure what I did wrong here, but I can say that it works, even though half of the ones I added sugar to didn't fizz, the other half did! So it does in fact work!
Also, at that point, I didn't care to measure how much extra sugar I put in, I just poured a little bit in each bottle.
I count my F1 containers as 1 batch each. But I have heard of people counting their F2's as batches, since from 1 container of F1 they could make 4 different F2 flavors, each their own "batch".
