Originally Posted by casesensative
I don't understand how to campden tablets prevent bottle bombs if they don't inhibit or kill the yeast...
Well I guess this is the answer I found in one of relic's posts:
"Wine yeasts are very hearty and will eat every bit of sugar and make bombs in any normal bottle. The Nottingham can only withstand so much pressure and co2 content before it will die."
If I bottle this with us-05 in champagne bottles with a ton of sugar will it carb until the yeast die? so it would be carbed and also give me sweetness as well?
No, the bottles will not explode for say but when you open the bottle you will end up with only a half of the original product as it will become a geyser. Campden prevents "wild yeast" from growing is all, which can become common especially in fruit juices.
Best method I have found is to skip the K sorbate add the syrup and additional concentrates, the campden, then bottle and let the bottles sit in a location between 68-72 degrees for 6-7 days....at 6 days crack a bottle to see if its carbonated enough for your liking.... if so, I suggest you check out Stove Top Pasteurization or like in my case I have a Bosch dishwasher that gets really hot, so after a week I stick the bottles in the dishwasher without detergent and let it cook the bottles. Heat is the on,y surefire way to kill the yeast and still maintain a naturally carbonated beverage.
Also, I did find out the hard way that even Notty in a regular bomber beer bottle will explode and/or make geysers.