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Old 12-17-2008, 08:37 PM   #1
keelanfish
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Default Do I have potential bottle bombs?

Last week I primed and bottled my first batch of Ed Wort's Apfelwein following his recipe. I used several 1/2 gallon clear glass bottles like these:


and capped them with new screw on caps like these:


Should I be worried?

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Old 12-17-2008, 08:51 PM   #2
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Yes! Depending on how active the yeast was how much sugar added they may self destruct before you get this message. Please wear a heavy jacket, leather gloves and a full face shield while you remove the caps. Put some plastic wrap over the tops until you can transfer to bottles that are designed to take carbonation.

Paul

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Old 12-17-2008, 09:15 PM   #3
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I added 3/4 of a cup of priming sugar to a very full 5 gallon batch that had been in the primary for 6 weeks plus one day. Specific Gravity before adding priming sugar was 0.997.

Regardless, sounds like I should carefully transfer into different bottles.

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Old 12-17-2008, 09:22 PM   #4
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Think about how 'BOOM, SH!T EVERYWHERE!!!' will affect your Apfelwein. It may cause some off flavors. Do what Laymeister said and you should be ok.

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Old 12-17-2008, 11:57 PM   #5
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So, I now have six 1/2 gallon containers that are potentially explosive. They have been bottled for a week. How would you all suggest I rebottle and salvage the batch? Should I pour all six into a sanitized bottling bucket and then bottle normally into proper bottles? Any need to add more priming sugar at this point, or do you think it will still carb up without?

Thanks for your help.

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Old 12-18-2008, 12:15 AM   #6
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Well you could do what the bomb squad does and set it out at a field and blow it up/shoot at it.

On the other hand, you could just try to wear facemask/leather etc mentioned and pour it into a bottling bucket, I'm not sure what to do about how much sugar considering it might not all be fermented out.

Then again it may be OK in those bottles, but probably, I wouldn't chance it.

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Old 12-18-2008, 01:38 AM   #7
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what i would do:

cover up, goggles, parka, leather, gloves, balaclava, whatever. best you can do. then if they're sitting loose in a closet, get them covered up as best you can. overturned rubbermaid containters are good, but whatever you think can withstand some impact.

then one at a time, carefully get each one into a blastproof container and bring it over to a sink or somewhere else a gusher wont be a problem and gently uncap. then replace the cap with sanitized cellophane and a rubber band or a sanitized balloon with a tiny hole pricked in it.

let everything sit for three more weeks to a month, so you're sure all the sugar has fermented out. then re-prime and bottle into beer bottles or something that's designed to hold pressure.

overkill? quite possibly, i don't really know how much pressure those bottles can take. but since i don't know, i'd personally go the ultra-cautious route.

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Old 12-18-2008, 02:01 AM   #8
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ekep us informed. Otherwise we might assume the worst!

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Old 12-18-2008, 02:18 AM   #9
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Man, what a bummer. These were going to be nice looking Christmas Gifts. Any recommendations for larger clear bottles that can show off the nice color and clarity?

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Old 12-18-2008, 02:27 AM   #10
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Hey why not just uncap it, let off the pressure and then recap, do that over the next couple weeks (every other day or something) to let it ferment out the sugar and then give them as presents still. A lot of people love Apfelwein still (it is like white wine) instead of carbonated. I like the label and bottle look

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