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Old 02-02-2013, 02:37 AM   #1
Hulud
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May 2011
Dallas, Georgia
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So I kegged it and I don't drink it as fast as beer and want to make room for more beer. If I bottle it will it create bottle bombs? I force carbed it rather than using sugar.
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Old 02-02-2013, 03:07 AM   #2
LeBreton
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Nov 2011
Finger Lakes, NY
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Depends. Is it a dry cider or is there residual sugar? If sweet, did you stabilize with sulfites & sorbate or are you keeping it cold to prevent fermentation?

Oh course, the simple answer is to just drink more or invite some buddies over to have a few
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Old 02-02-2013, 04:02 AM   #3
Hulud
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May 2011
Dallas, Georgia
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Quote:
Originally Posted by LeBreton
Depends. Is it a dry cider or is there residual sugar? If sweet, did you stabilize with sulfites & sorbate or are you keeping it cold to prevent fermentation?

Oh course, the simple answer is to just drink more or invite some buddies over to have a few
It's dry, I back sweetened it with Splenda to hopefully prevent bombs.

But yea having people over is the best idea haha
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Old 02-02-2013, 04:12 AM   #4
sniperd
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Jun 2011
Bedford, New Hampshire
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It should be OK. For the 2 batches of cider I've made I primary for many weeks until the gravity is doesn't move (like 1.008). Then I cold crash it by leaving it overnight on my porch, in the morning I put it into secondary with sulfites & sorbate and I just leave it out in the cold for a few more days. Then I put it into a keg and back sweeten with frozen apple juice and whatever else I was doing (brown sugar, etc.) Then it carbs up in my fridge (forced C02) and I bottle it all out after a week or so. Never had a bottle bomb.

 
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Old 02-02-2013, 11:26 AM   #5
Hulud
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May 2011
Dallas, Georgia
Posts: 759
Liked 93 Times on 69 Posts


Quote:
Originally Posted by sniperd
It should be OK. For the 2 batches of cider I've made I primary for many weeks until the gravity is doesn't move (like 1.008). Then I cold crash it by leaving it overnight on my porch, in the morning I put it into secondary with sulfites & sorbate and I just leave it out in the cold for a few more days. Then I put it into a keg and back sweeten with frozen apple juice and whatever else I was doing (brown sugar, etc.) Then it carbs up in my fridge (forced C02) and I bottle it all out after a week or so. Never had a bottle bomb.
Thanks ill give it a whirl soon
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Old 02-02-2013, 12:34 PM   #6
LeBreton
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Nov 2011
Finger Lakes, NY
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If it's dry except for splenda then it's safe to bottle, as there's nothing left to ferment. Sulfite & sorbate can definitely give some piece of mind though.
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