I use 1 litre swing-top bottles to make kombucha. Yes, I know it's not really homebrew in some people's eyes, but I figured someone here could help.
Depending on what ingredients I use, sometimes I have a bottle with a lot more than the usual amount of pressure. (Usually, I can just pop it right open.) With these higher-pressure ones, I have to manually hold the top open ever so slightly to bleed off the pressure, or open it suddenly and loose about 30% of the tasty beverage.
Is there any way to prevent this, and bleed off the pressure without me having to hold the bottle for 10 minutes?
Edit: I should have elaborated further. The times when there's way too much pressure is when I bottle it with a fruit additive, so there's lots more sugar in the bottled product than a normal one, sans fruit.