How to stop fermentation in kombucha

[Max Miller]

I was just wondering if anyone else that bottles kombucha has an issue with bottles continuing to ferment and build pressure even I’m the refrigerator?

I usually let the Sealed bottles sit at Room temp for 2-3 days and then put them in the fridge. Then it seems there is an arc or time when they are good. After 1-2 weeks in the fridge they are very carbonated and pour a nice head. But if they go over a month they will totally volcano all over the pace when opened. And honestly that happens early on too and I don’t know why.

any help in controlling the outcome would be appreciated l. Thank you.

max

 

[Bobby_M]

You can't stop fermentation without pasteurization and that defeats the purpose. Kombucha is generally consumed as fresh as possible. If you want some to last a little longer, mark those bottles and put them in the fridge as soon as you bottle. Skipping the 3 warm days will delay the overcarbonation by a week or two.