Safety of Bottling / Acetone Risk

[Guest guest]

I am new to Kombucha and read " Kombucha: How To and What It Is All

About " by Alana Pascal. She writes, " Capped, refrigerated Kombucha

should not be stored for longer than 3 days because of the risk of

acetone production. Acetone is a ketone that is very destructive to

your kidneys. If you discover that your Kombucha has any unusual

smell, in the case of acetones it will smell 'sweetly acrid' like nail

polish remover, DO NOT drink it. "

I've seen many posts on how to cap and bottle but nothing mentioning

this risk. Do people not have any acetone problems or perhaps drink

their bottled Kombucha quickly? Does not refrigerating cut the risk?

(Seems like it wouldn't since as I think I understand it acetone is

produced as a byproduct of Kombucha activity with insufficient

oxygen.) Any insight would be appreciated!

Sharon