I bottled a batch of cider on Friday the 18th. It started at 1.080, I let it ferment down to 1.020, then bottled. It's been in a 70 degree closet since then. The plastic bottle I put in there as a somewhat-indicator is starting to get hard. It still has some give to it, but it's definitely pretty stiff.
I put one in the fridge for 4 or 5 hours last night and tried it, and there was very little carbonation in the cider itself, obviously not ready.
Here's the problem. Friday morning, I leave on a trip for 4 days, not to return until very late Monday morning. I plan on putting another in the fridge tomorrow morning to try tomorrow night, but assuming it's not carbed, what are my options?
The two I see see:
1. Leave it and take the chance of bottle bombs or gushers. This is scary, cause a linen closet filled with four-day old glass and sugary alcohol juice would be awful.
2. Find room in the fridge and put the yeast to sleep while I'm gone. If I go this route, will they wake up OK when I get back and bring them back to room temperature?
Primary took longer than I thought, about 11 days. i was expecting 7 days based on what I'd read, which was dumb. So I figured "hey, I've got a week and a half to get it to carb before I leave!". Yeah, that didn't work out. Suggestions?