spacebarcowboy
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- Oct 6, 2008
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Hey all...I posted in the cider forum too, but I realize this was probably a better place for my question:
I have a ~5 gallon batch of cider that has fermented down to a SG of 1.008. If I bottle now without priming sugar in beer bottles, is there any danger of me getting bottle bombs? I was wondering if there was a way to calculate how much pressure would be generated if the 1.008 sg cider fermented out completely (so I could get a worst case scenario). I don't really care how carbonated the cider gets as I think it is good still, but it would be good carbonated too. Thanks!
I have a ~5 gallon batch of cider that has fermented down to a SG of 1.008. If I bottle now without priming sugar in beer bottles, is there any danger of me getting bottle bombs? I was wondering if there was a way to calculate how much pressure would be generated if the 1.008 sg cider fermented out completely (so I could get a worst case scenario). I don't really care how carbonated the cider gets as I think it is good still, but it would be good carbonated too. Thanks!