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You should be fine the little yeasties will do that thing they do and may take a few days longer to do it but all should be ok

I am prepping to start my second batch

I just pastureized my remaining bottles and lost 3 of my 40 oz bottles they blew in the pot boom boom boom..... Why would they blow inthe water 15 min in

Table sugar is sucrose, which is glucose attached to fructose. Like: Glucose-Fructose Dextrose is just another name for plain Glucose.

All 5 gallons + are in the bottles now to wait and hope I get no bottle bombs 3-5 days if I remember right

I am planing on the batch I have fermenting right now being a still batch... With Thomson mind I am going to put this back in the bottles this came out of ... My question is dose this have to go right in the fridge or can l put this in my basement and let it age ? Being that it is going to be...

The air lock started bubbling less then 24 hours after pitching the yeast

Now I went and did it apple juice is in the bucket yeast has been pitched and the lid and air lock are in place oh along with the 2 lbs of corn sugar Now it's time to wait and let the yeasties do that thing they do so well

I have a question about useing swing top bottles and over carbing my cider(making bottle bombs) since the top is more of a presume seal and not clamped on will the swing tops release pressure or will the bottle pop.

I have two brother inlaws who are big into beer brewing myself I'm going to try my hand at the cider and mead side of the fermentation carboy......

I have a question regarding the bottling of this.... Is there any reason I can't use swing top bottles as this is the drink that will be popping my brew cherry