jordanelwell
Member
When I bottled and primed my unpasteurized cider last week, it had been fermenting for over a month and reached a FG of just over 1.000. Do I need to worry about bottle bombs, since there is presumably very little yeast remaining active? I'd like to bring these bottles with me on the road when I drive 12 hours to see the fam for Thanksgiving, but I'd rather not deal with a sticky mess in the trunk!