I agree with Ardys. I live in Colorado and I just started making Kombucha about two months ago. I believe the high altitude in the Denver area makes fermentation take longer so I typically have to let my first fermentation develop for at least 10 to 14 days. I leave my bottles to ferment the second time for at least a week – more if I’m patient. Even then, I don’t have as much fizz as I’d like although I have noticed that if I keep my brew in an extra warm room (76 to 82), the second fermentation gets fizzier faster (my SCOBY grows faster too). Suggestion: If you’re not going to add sweetened fruit juice or pureed fruit to your second fermentation, I’ve found that simply adding some raisins provides the extra sugar that helps develop a fizz. Overall, I have to let everything “grow” longer than the average person.