Do I need to worry about bottle bombs if I've let my cider fully ferment?

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jordanelwell

jordanelwell

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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!
 
If it's down to 1.00 it will be fine. Standard wine bottles can handle enough pressure that even if it fermented down to 0.996, you wouldn't have any problems.
 

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