Some info about Cold Crashing.
Cold crashing will definitely help that problem of cloudiness and yeast sediments on the bottom. I recommend 10 days at as close to 0 celsius as you can. e.g. 1 degree celsius.
Cold crashing will make most of the yeast flocculate (clump together and fall to the bottom.) and they will hibernate in the cold. However, cold crashing will not completely remove the yeast.
There are several methods to remove or kill the yeast.
Heat up the liquid to 80 degree's celcius for 15 minutes, and cool
down. This will kill all the yeast and they all will eventually
Like normal lager beer you get in the store, you could filter your
kombucha to remove any yeast or haze. See this video for a how-to.
3. Fining Agents
You can also use fining agents to clear your kombucha. This is generally used for wine making, (especially isinglass, bentonite, gelatin, pectolyase, kieselsol).
Substances such as finings include egg whites, blood, milk, isinglass,
and Irish moss. These are still used by some producers, but more
modern substances have also been introduced and are more widely used,
including bentonite, gelatin, casein, carrageenan, alginate,
diatomaceous earth, pectinase, pectolyase, PVPP, kieselsol (colloidal
silica), copper sulfate, dried albumen, hydrated yeast, and activated
However, clearing your kombucha to become like a clear white wine, kind of defeats the purpose of kombucha. A part of the definition of kombucha is to have yeast cells in it.
Back to Cold Crashing your Kombucha
How to prevent yeast sediments in the glass.
I would recommend Cold Crashing the kombucha for minimum 3 days before bottling it.
Tap the kombucha in bottles, or in a barrel, and let it stay cold at least 1 day before you serve it.
Be careful when pouring the kombucha in your glass. A good pouring-technique will prevent you from having sediments in your