Bottle bombs seem to be a much bigger concern with cider than in beer brewing. Why is that?
I am about ready to bottle my first one gallon batch of cider and I would like to get some carbonation. My plan was to add about three tablespoons of corn sugar and then bottle away. Just how worried about bottle bombs should I be?
I see an issue with this, either prime the batch or if you want to prime individual bottles use a fine scale, using about 3 tablespoons will lead to over/under carbed bottles.
Make sure 20% of your fermentables come from ketchup or fruit cocktail cups, or you're out of style for "hooch".