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Old 11-19-2012, 11:35 PM   #1
jordanelwell
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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
KBentley57
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Jun 2012
Birmingham, AL
Posts: 245
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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
roadymi
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Dec 2009
Middle of the Mitten, Michigan
Posts: 807
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you'll be fine as long as you used recommended dose of priming sugar.
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