Am I going to get bombs? - Home Brew Forums
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Old 03-23-2012, 01:54 AM   #1
bull3tmagn3t
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Feb 2010
Phoenix, AZ
Posts: 23


I started making a hard cider two weeks ago from apple juice, cran/raspberry juice and brown sugar. The fermentation isn't going as rapidly of virulently as it was before, but it is still "doing it's thing." Problem is, I need to bottle this stuff come Saturday and I'm scared of having a garage full of busted glass. Is there a way to kill the fermentation without killing the taste? We're going to bottle this stuff in beer bottles, will they support the pressure? Any thoughts or ideas would be appreciated.



 
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Old 03-23-2012, 02:14 AM   #2
NineMilBill
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Dec 2011
Tacoma, WA
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Read Papper's sticky on Stove Top Pasteurization. Also, what yeast did you use? What are your OG and FG readings?



 
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Old 03-23-2012, 02:17 AM   #3
bull3tmagn3t
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Feb 2010
Phoenix, AZ
Posts: 23

I don't have gravity readings unfortunately. I'll have to take them tomorrow as I can't seem to find my gravity reader. I used Nottingham beer yeast from Danstar.

 
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Old 03-23-2012, 02:24 AM   #4
D0ug
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Oct 2010
Portland, ME
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Why the rush?

 
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Old 03-23-2012, 02:27 AM   #5
bull3tmagn3t
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Feb 2010
Phoenix, AZ
Posts: 23

They sprang this idea up at me with minimal preparation time and wanted large and cheap quantities of booze.

Going on a camping trip next week Tuesday through the following Monday. My thought being, if we bottle Saturday, could it possibly survive through the following week without blowing up?

 
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Old 03-23-2012, 02:31 AM   #6
NineMilBill
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Dec 2011
Tacoma, WA
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Well, if you just wanna get drunk with homemade stuff, rack it into a jug with a screw top, and don't tighten it down. The CO2 will still escape, no bombs, and the worst case scenario is that your alcohol will get stronger as the night goes on!


 
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Old 03-23-2012, 02:34 AM   #7
D0ug
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Oct 2010
Portland, ME
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Is it tasting decent?


If it is, then yeah, yeah I guess I'd go with NineMilBill's suggestion RE: Papper's tutorial, I've seen it a few times and it looks solid to me.

 
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Old 03-23-2012, 02:42 AM   #8
Joe_in_CT
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Sep 2011
Greenwich, CT
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Champagne bottles eliminate some of the worries over having bombs...

 
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Old 03-23-2012, 03:54 AM   #9
gstrawn
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Jun 2011
Athens, Ga
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I wouldn't recommend trying to wait it out. Many times bottles will carb in a few days depending on how fermentation is going. Either bottle it loser to the trip or pasteurize it. The stove top pasteurization isn't bad at all. But take it from me, bottle bombs are no fun. Play it smart with it

 
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Old 03-23-2012, 04:19 AM   #10
Fizzycist
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Dec 2011
Idaho Falls, Idaho
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If you are done fermenting and bottle saturday, and go camping on tuesday, it's not really gonna be carbed. If you aren't done fermenting, why bother drinking it?



 
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