Do I need to worry about bottle bombs if I've let my cider fully ferment? - Home Brew Forums
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Old 11-19-2012, 11:35 PM   #1
Oct 2012
Melbourne, VIC
Posts: 17

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!

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Old 11-19-2012, 11:54 PM   #2
Jun 2012
Birmingham, AL
Posts: 245
Liked 25 Times on 21 Posts

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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Old 11-20-2012, 12:44 AM   #3
Dec 2009
Middle of the Mitten, Michigan
Posts: 807
Liked 33 Times on 31 Posts

you'll be fine as long as you used recommended dose of priming sugar.
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

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