avoiding ooglies and floating little scobys

[Walt]

I'm wondering what other peoples methods are to avoid the formation of little floating mini scobys (ooglies they call them I've heard) along with excessive yeast deposits at the bottom of the bottles. 

Has anyone tried filtration? 

[Jared Englund]

Some brands filter the yeast which does help prevent ooglies.  Many customers come to expect the sediment and floaties, so I wouldn't worry too much about it.  If the bottle is out of refrigeration for even a few hours it will start to form.  You can filter the yeast which will help but adds an extra step and interferes with carbonation.  Otherwise if you want live booch just accept it. 

[Jabbara Edwards]

I prefer it to have sediment and floaters, it proves that it's a live culture.

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[Jared Englund]

Yes absolutely.  We use this technique when bottling.

Oxygen will make the beer sour which is not good.  Kombucha it's not as big of a deal since it's a sour drink, but you should do everything you can to keep oxygen out of the finished product if you want the best quality and to reduce secondary fermentation.



On Wednesday, August 23, 2017 at 5:18:16 PM UTC-7, Alan Moore wrote:

I read on beer forums that when people are bottling they 'cap on foam' to prevent o2 from being in the bottle.  In other words when bottling they let foam come out of the top of the bottle and put the cap on at this point.  This would therefore mean there shouldn't be o2 in the bottle airspace and only c02.

Any idea if a similar approach would work for kombucha?