Overcarbed in fridge?

macville said:

So about 3 weeks ago as I was heading out of town for 3 weeks I realized that the 5 gallons of cider I had going was more than ready (I think it's about 8% by volume) So I quickly bottled it, and got it in the fridge before I left. Yesterday, after I got home, I tried a bottle. Wow. Shaking up champaign wouldn't hold a cork to this, it has some pressure. So my question is, why? I know there was sugar left in the cider, but it went right into the cold fridge. It should have carbed a little, but not this much. Anyone know why it went so crazy? I can drink it, but I have to carefully use a pitcher to put it in and then pour it (talk about a head!)

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macville said:

But when I bottled it into a cold fridge, shouldn't have been considered a cold rack? Or did I need to get it into a fridge for a day and then bottle it cold?

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macville said:

So what do you do to stop the ferment if you want a slightly sweet cider? I've always understood that the fridge temps stops the ferment.

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macville said:

So what do you do to stop the ferment if you want a slightly sweet cider? I've always understood that the fridge temps stops the ferment.

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macville said:

So what do you do to stop the ferment if you want a slightly sweet cider? I've always understood that the fridge temps stops the ferment.

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macville said:

Thanks RukusDM, that makes a lot of sense. Now here's a question. Could I open all the bottles, pour out the cider into a sterile bucket, and then re-bottle with a pasteurize process like the sticky shows?

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