Keg to bottle pressure question

[MichalekBrewing]

After a few years of not making any kombucha I've grown a nice starter to get back at i and I'll pitch that soon

Where my question lies is kegging/bottling. When I keg my ciders before bottling to help with back sweetening and not over carbing in bottles.

Now because kombucha is basically alive the whole time, if I keg and add juice for flavoring, then bottle at the desired pressure, will it continue to ferment in an aggressive or unsafe way where I risk bottles exploding under pressure? I've thought about running The kombucha under pressure through an inline filter to the keg but then you get rid of all the good stuff

Just looking for any advice or experience on the topic. I saw a video on YouTube of some small kombucha brewery essentially doing what I plan to do but when I emailed them it kicked back as a non valid email so I figured this would be the next best place!

 

[Morden2004]

I bottle in 1 liter plastic beer bottles with sufficiently sweet Kombucha (in other words just shy of the pleasant sweet/sour brew we usually like) and age to generate a well gassed brew. I hold them at 80F for 3 or 4 days and start checking on day 3 to see how much pressure/gas I've got. Sometimes it takes 5 or 6 days if I didn't have quite enough residual sweetness. Once they are at the point I like them (about the same fizz as commercial pop) I refrigerate them.