This is weird. I bottled my apple cider a few weeks ago and made it still. I did not put sugar in the cider to carbonate it. I put potassium metabisulphate in the carboyy about a week after I took my final gravity reading. Let it sit for a little more than a week, then bottled it. The potassium should have killed all of the yeast in the cider.
Tonight, I opened a bottle to try it and it hissed at me and even smoked. This thing is VERY carbonated! It is acting almost like a champaign. It has been in my glass for about 15 minutes now and it looks like I dropped an alka seltzer in it. Lots of rising bubbles.
How did this happen? It isnt a bad thing for me, per se, because I LIKE carbonated ciders, but I have no clue how this happened.
"Im an airlock sniffer...I sniff airlocks"
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