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Now, how about limiting the fermentation after bottling? I have a couple bottles still in the fridge, that I now call "kombucha grenades." I thought I could open the last one I tried safely, in the sink, and it basically hosed the kitchen and myself. The last few will be outside-only endeavours, wearing a garbage bag like a Gallagher audience member. (Tastes good, at least the half a bottle that is still in the bottle.)

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Keep them in the fridge for longer, the carbonation will go down over time.

Also, try placing the bottle in a container or bowl, then hold another (slightly narrower container) over the top of the bottle. You should be able to catch all of the liquid in the bowl to pour into a glass.

If you added a bunch of sugar and/or flavoring into the secondary fermentation / bottles, you added too much. If you didn't add anything, then you didn't let the primary fermentation go long enough.

Oh, guessing the latter, thanks! I hadn't added anything for a secondary or bottling stage. I am used to regular beer brewing, I think that runs out of steam sooner. Will have to try the two-bowl method.

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