Fizz Issues

C. came over today and tried Santos. She agreed that he was just tart enough but didn’t

need any more marination. We popped open the bottle of Diggler and sadly, he had no fizz. However, we popped open Ramirez ginger and he was great! He didn’t fizz over like my first bottle but he did have a bit of CO2 smoke coming out. He had just the right amount of bubbles and was really delicious with a bite of ginger. C. and I drank most of the 16 oz bottle and she suggested I market the stuff. 

I still can’t figure out why none of my other mothers are producing as well as Ramirez. They are all offshoots of him but Diggler didn’t fizz up, Santos didn’t fizz up in the bottles. I wonder if perhaps Ramirez had more of a sugar content in him when I put him in the 2nd ferment stage whereas Diggler was a bit more dry. I’ve read that the sugar content affects the amount of carbonation that occurs. I will have to make notes on the amount of sweetness of the liquid that goes into the bottles for 2nd fermentation based on a scale of 1 to 10. This should give me a better insight as to why Diggler didn’t bubble up the way Ramirez did. Perhaps Ramirez is just magic...