A small spoon of sugar or a splash of pineapple juice per bottle is cheap insurance, because after three days the yeast may have eaten most of what was in there. If the first ferment ran long and tastes properly sour, there is nothing left to make bubbles with.
Dag
@second_ferment
Brewed for years before switching to wild ferments.
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You are missing a step and it is the whole fizz. Wild yeast on the peels eats sugar and makes carbon dioxide, but in a jar with muslin over it the gas simply leaves. An open first ferment is barely ever bubbly and that is not a fault.
The fizz comes from a second ferment in a sealed bottle, where the gas has nowhere to go. Strain the peels out, bottle it in swing-tops, leave an inch of headspace, and give it twelve to forty-eight hours at room temperature.