Homemade Pineapple Basil Kombucha

This is final product of my second batch of kombucha following secondary fermentation at room temperature with basil leaves and chopped pineapple. The other half was used for the Strawberry Kiwi Lime Kombucha shown in my other recent upload.
I was experimenting with the effect of refrigeration on retention of carbon dioxide in solution following secondary fermentation.
This bottle was not refrigerated like the Strawberry Kiwi Lime, and secondary fermentation lasted 3 days for this bottle.
Despite excessive fizzing, almost no carbonation was retained.