I am a kombucha brewer, and for a long time I have been trying to avoid SCOBY formation in the bottle during the second fermentation. Does anyone know some way to do this?
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Not sure it's possible. SCOBY does what she wants. She likes to make floating pancakes. The best you might hope for is a high fill with a super narrow neck to keep the SCOBY as small as possible.– dmtaylorCommented Nov 8, 2019 at 4:18
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@dmtaylor: this seems a good answer, why don't you move it into a real answer, esp. since no-one else seems to come up with something alternative.– chthonCommented Nov 15, 2019 at 7:26
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2 Answers
Not sure it's possible. SCOBY does what she wants. She likes to make floating pancakes. The best you might hope for is a high fill with a super narrow neck to keep the SCOBY as small as possible.
You could heat treat / pasteurise the kombucha in the bottle, (once it's done carbonating).
Obviously this would kill off the beneficial bacteria, but it's those bacteria that make the floaty bits.
