When I've read kombucha recipes a last recommended step was to bottle the liquid, allow some gas buildup to carbonate it, and then refrigerate it to stop the bacteria from continuing to produce gas. My understanding is that if you just left the kombucha at room temperature in a sealed bottle the bottle would eventually break or explode.
I'm now making vinegar instead of kombucha, and based on the few recipes I can find it seems to me that it is safe to seal the vinegar in a bottle but that's only because the recipes haven't told me specifically not to.
Is homemade vinegar safe to store in a sealed bottle at room temperature? With both kombucha and vinegar I start with a sweet mixture which I leave out for some time, and I understand that both should have some amount of both lactic and acetic acid producing bacteria to different degrees. I believe the answer should be yes because the vinegar contains primarily acetic acid bacteria but I would appreciate a confirmation and a bit of an explanation on the process. It seems to me that in bottling it I'm just gambling that I have one type of bacteria and not the other. I'd think the store bought unpasteurized stuff could be tested before being bottled to check this.