I could use some help. I have a beer brewing background but this was new territory. A friend gave me 5 gallons of kombucha unflavored but chilled. he sells a flavored version locally. We are attempting to make hard Kombucha. we did the math based on Brix and 75% attenuation and added appropriate sugar approx 5lbs boiled in water to sanitize and added to Kombucha, We added rehydrated 2 packets of red star Premier Blanc Champagne yeast. Controlled temp to 66 Degrees and added yeast Stirred sugar Kombucha in fermentor and capped. OG, 1.062 reading it has been 5 days an it bubbles about once every 10 seconds, certainly not raging by any means. Thoughts on fermentation, or did I miss something. Should I have boiled or simmered kombucha to kill any yeast/bacteria prior to adding sugar water. or just add sugar to simmering kombucha? thank you in advance.