Weak tea, problem with yeast? ADVICE??

[Guest guest]

HELP! yeah, I stopped brewing for a few weeks, which means that I did

not have my usual starter fluid and I washed my vessels in between.

What the washing did was take the powdery yeast that usually settles

on the bottom of the jar, and wash it away.

Now I got a new batch, which I started with my acidic starter fluid.

THICK GORGEOUS SCOBIES, however I bottled the tea it won't make any

fizz. WAAA! Its sweet and has NO tartness and NO fizz whatsoever.

When I look at the brew it also does not have the yeasty sediment at

the bottom but only bacteria strands and brown stuff.

I know some of you swear by the bacteria brews, that they are tastier,

but since I brewed in a colder environment all winter the brew now

does not taste good.

Can I just keep it bottled and wait it out?

Should I pour the tea into a vessel and re-brew it? It seems to sweet

and too flat right now, I won't drink it this way.

I have a couple of gallons too, and I MISS MY KOMBUCHA TEA DAILY!!

any advice?