Hey guys (off topic), I searched this thread a bit and didn't find too many people having problems with very (I mean VERY) fast carbonation. I don't know how in the world you can let your bottles with active yeast sit at room temperature for a week without exploding! Here's my process: Ferment cider down to 1.010 which takes 3-4 days, put the whole carboy in the fridge, wait for yeast to settle down for a day or two, rack to bottling bucket, fill bottles, cap, let sit out on the counter at about 77 degrees to warm up. I bottled some using this procedure this morning and they were sitting out for 7 hours, and I opened one just to be safe, and it spewed a raging foam! So I degassed them, and re-capped and I'm only going to let them sit 2 hours and then check one. But I wrote this to warn you that your carbonation could take a week like Pappers, or it could be done in 2 hours like mine. There are a lot of variables I guess. I learned to check carbonation very soon last year when I let my bottles carb for 48 hours, and I opened one and it shot like a gyser across the kitchen. Swmbo was NOT happy, and I was more afraid of her than the rest of the bottles that could've exploded any second.