When you bottle don't give it any headspace. That's what commercial brewers do to keep the alcohol down and keep new SCOBYs from forming.
Personally, I let it go dry, keg it with late additions, force carb, then bottle to the very top. You don't get the same carbonation you would with carbing in the bottle with headspace, but my goal is to stabilize the flavor, keep the alcohol low and prevent acetic acid, the agent causing the vinegar taste, from dominating.
Tap: DIPA, oaked Baltic porter, XXX pale ale, dark IPA
Bottle: vanilla kombucha, oaked puh-er kombucha, blueberry kombucha,
Primary: rose hip kombucha, oaked honey and oolong kombucha, hopped kombucha brewed with green tea infused with cab. grapes