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Old 11-12-2008, 12:57 PM   #11
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I have never had a bottle bomb in 40-some batches, so I wasn't worried about that. I checked Mexico's customs page and they said there was no problem with bringing up to 3 litres of alcohol in.

I figured out how many 12 ounce bottles that was (I forget now) and put each bottle into a sock and the socked bottles into ziploc bags.

No trouble at all and my swim-up pool bartender couldn't get enough of my jalapeno pale ale!

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Old 11-12-2008, 03:04 PM   #12
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I have come back in the US with beer before. I even declared it on the customs form. No issues.

This was about 10 years ago though.

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Old 11-12-2008, 03:09 PM   #13
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I have come back in the US with beer before. I even declared it on the customs form. No issues.

This was about 10 years ago though.
There *should* be no issues if you stay under the limit (what that is IDK), but in this day and age of confiscating nail clippers and the Global War On Liquids, one never knows.
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Old 11-12-2008, 07:51 PM   #14
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Originally Posted by homebrewer_99 View Post
Potasium Sorbate will stop fermentation.
I just wiki'd potasium sorbate and read that it stops the yeast from multiplying but whatever remaining yeast is left will still eat away at any fermentable sugars.
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Old 11-12-2008, 07:53 PM   #15
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Well, if you put it in the fridge to stop fermentation and take it out- it will blow up. Not just because it''ll be warmed up so that fermentation would restart, but it'll be warmed up, jostled, thrown into a luggage compartment, probably cooled and warmed again, and shaken a few more times on the way out to the baggage carousel. It's already risky to just take it out at home because fermentation would restart, but to take it out and abuse it like that is asking for a bottle bomb.

If fermentation hadn't stopped, and if there are still sugars in there, I wouldn't chance this.
Yeah...I'm thinking I may not bring the mead.
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Old 11-12-2008, 08:30 PM   #16
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If you pack it well and it is fully fermented you should have no problems. If you are a nervous nelly be sure to bottle in a commercial beer bottle complete with label, so as to prevent any unwanted hassles with a (to the customs people) unknown entity.

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Old 11-13-2008, 01:11 AM   #17
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Default From my experience

I was pressed for extra bottles so I sanitized a 2 liter bottle and bottled some cider and put it right in the refrigerator. A few weeks later the bottle was nice and tight and the cider was nice and fizzy. I haven't found that refrigeration totally stops the fermentation. I would pop the top and make sure that there has been no extra gas produced. That's just been my experience.

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Old 11-13-2008, 01:19 AM   #18
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Can you imagine if bottles blew up in the cargo hold and started leaking everywhere? There would be some p!ssed off baggage handlers.

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Old 11-13-2008, 02:16 AM   #19
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Can you imagine if bottles blew up in the cargo hold and started leaking everywhere? There would be some p!ssed off baggage handlers.
Your clothing would probably absorb it all. Imagine getting out of the country and all the stuff you brought is full of broken glass and beer.
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