My first fermentation is getting a lot of carbonation. The kombucha is fairly fizzy when I go to bottle. When I go to try burp the bottle after only 2 days of 2nd ferment I get mount vesuvius. It's strange because it's so fizzy and erupting but if I were to pour into a glass it is still quite flat until at least day 5 or 6. I can never share any with friends and family though because if you were to open it not expecting, you would have booch on your ceiling. Anyone know why I could be getting such extreme carbonation and why I am getting so much carbonation in first ferment? Cheers