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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?
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.
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