hayfields
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- Joined
- Sep 26, 2012
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I am getting concerned about the pressure build up in my bottles. I started my first batch on 8/19 using champagne yeast. I racked 3 weeks later and added honey and then racked another time about 10 days later. I then added 1/2 of a carbonation tablet to each 16oz grolsch type bottle. I tasted the first bottle about a week later and it had just a bit of pop when opening the bottle. It tasted good but a bit too sweet. Open 2nd bottle yesterday (3 weeks since bottling) and it had a big pop with lots of suds coming out. It was delicious though! Question: will the pressure continue to build as it ages and is there a way to lessen the spewing suds when opening. This is my first batch of hard cider.