spektrum21

Recipes 

I just bottled 2.5 gallons of Brandon O's Graff recipe. I forgot I was bottling a 2.5 gallon batch and made a priming solution with 4oz. of corn sugar, which is enough sugar to bottle a 5 gallon batch.

It has only been two days since bottling, but I am worried I may end up with bottle bombs. I know I can pasteurize the bottles to stop the carbonation, but how soon should I do this? Or am I okay with the bottles as they are, understanding that I will end up with super carbonated Graff?

Please, any advice is greatly appreciated.

BigRob

Recipes 

If you didn't use champagne bottles, I'd worry about bottle bombs at that level of carbonation.

spektrum21

Recipes 

I am using regular beer bottles I collected. I calculated 3.65 volume of CO2 based on the amount of sugar I used and my batch size. I was thinking of pasteurizing to stop the carbonation, but does anyone know how quickly the bottles will carbonate? I am guessing after a week in the bottle they will be plenty carbed since it usually takes two weeks and I used double the sugar.

stltk65

Recipes 

I'd open a bottle a day till you get the right amount of carbonation.

With that amount of priming sugar you are really pushing the limits. I always put them in a big cooler if I think bottle bombs are likley. It saves you from a huge clean up if they blow. lol

spektrum21

Recipes 

After some further research, I think I will be opening up all the bottles, pouring them into my primary fermenter and let the sugar ferment out completely. Then, reprime and rebottle. I think with that approach there should be no worrying about bottle bombs.

Dhruv6911

Recipes 

like one user said, open one bottle a day and wait until you acquire a proper level of carbonation. Once you achieve that, throw the bottles in the refrigerator (in a closed pot in case any do go off) and that will put the yeast back to sleep. Your beer may be sweet but atleast you still have it.