Does cooling the fermented tea reduce the carbonation?
According to Carl Mueller, the fizz is lost because the CO2 (carbon dioxide) is being held in solution by the lower temperature. If you don’t let the tea dry out too much, more CO2 will be produced by the yeast. Simply seal the container and allow it to remain at room temperature for 12 hours, then refrigerate it. Just remember pressure may build up. Keep it refrigerated after it is carbonated. An alternative method is to allow it to dry. Bottle, add 1/4 teaspoon white sugar, mix and allow to stand at room temperature for 12 hours. There will be a small amount of yeast in the bottom of the container (good source of vitamin B), and lots of CO2. Again, be sure and refrigerate after 12 to 18 hours.
