Originally Posted by hayfields
I tasted the first bottle about a week later and it had just a bit of pop when opening the bottle. It tasted good but a bit too sweet. Open 2nd bottle yesterday (3 weeks since bottling) and it had a big pop with lots of suds coming out.
Yes, the pressure will continue to build. The bottles can shatter from the pressure.
Yeast eat sugar. It's what they do. They don't stop eating when your cider is carbed. If you characterized your cider AFTER bottling as being "too sweet", I'm going to guess that you have more than enough sugar to create bottle bombs. With Grolsch type bottles, you can release pressure and then reseal them, but you really need to halt fermentation. Constant refrigeration or pasteurization are two methods that come to mind. Refrigeration will cause the yeast to become dormant, but you have to keep them in the fridge. Let them warm up again and the yeast will start eating again. Pasteurization will kill the yeast. I'm not a big fan of pasteurization for new cidermakers, but it might be your best option. Read the pasteurization sticky at the top of the cider forum. Be careful!!! The heat from pasteurization increases pressure in the bottles. They can shatter, so I'd burp the Grolsch bottles first to lessen the pressure.