[Nouser76]

Honestly, I have the opposite experience. I pressurize around 50-55PSI and do at least 2 carbonation cycles, venting in-between. Using cold water is also key, so I keep a 2L full of flat water for later carbonation - we swap between 2-3 bottles. I've recarbonated flat Dr. Pepper and it truly tasted like a fresh cracked can, carbonation and all.

We've also tried carbonating blueberries, which was really interesting. It didn't work great, but we noticed the fizziness and it'll probably be something I try again soon - perhaps using a chamber with a bigger opening than a 2L's.