Cider Explosion and Pasteurization question - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Cider Explosion and Pasteurization question

Reply
 
Thread Tools
Old 04-05-2013, 07:21 PM   #1
Labradork
Recipes 
 
Jan 2013
Port Angeles, WA
Posts: 37
Liked 2 Times on 2 Posts



Folks,

I just had a one-gallon Carlo Rossi bottle of peach cyser explode on me last night. Literally, "on me" - I was 3 feet away and it was the loudest thing I have ever heard. I'm pretty sure I lost some hearing in one ear. I was covered hot cyser and broken glass and a little shell-shocked by it, but no major injuries to report. The SWMBO was not happy about the mess the bottle-bomb made of the kitchen and dining room. Every surface within 20 feet had sweet, sticky cyser on it, and even after vacuuming and shampooing the carpets we're still finding shards of glass.

This was caused by my trying to use the Stove-Top Pasteurization method. Fermentation had finished on the cyser last week, I primed it with some peach nectar and a little more honey, and sealed it up for a few days. Four days later I opened one bottle, found the carbonation to be a little light, and set it aside for one more day. That following day I went to pasteurize it. I had heated a stock pot of water to about 170 F, turned off the heat, and set the jug of cyser in it. After ten minutes I took out that first jug of cyser, set it aside on the counter, heated the stock water back up, then put in the second jug. Five minutes later, that first jug blew up. My second jug, which was in the pot getting heated at the time, is fine. It surprises me that the first bottle exploded not while being heated, but while sitting off to the side cooling down.

My question is this: I am more than a little hesitant to use the stove-top method again, especially since the remaining bottle has had one additional day to carbonate. At the same time, I am reluctant to use campden tablets, as I hear they leave an off taste which can take months to go away. Do I have another option?

Labradork



 
Reply With Quote
Old 04-05-2013, 07:58 PM   #2
Pickled_Pepper
Recipes 
 
Nov 2011
Atlanta, Georgia
Posts: 1,246
Liked 75 Times on 66 Posts


Sorry to hear about your mess. Unfortunately, those carlos rossi jugs were never intended for holding pressure. If you want to carbonate, I'd strongly urge you to use beer bottles with proper caps.

Jugs work fine for small batch fermentation and if you want to just pop your "still" cider in the fridge. Using them to carbonate cider isn't recommended. (for obvious reasons)

I'd put any additional jugs you have into the fridge and resign to drink the cider "still".



 
Reply With Quote
Old 04-06-2013, 03:26 PM   #3
Fossey
HBT_SUPPORTER.png
 
Fossey's Avatar
Recipes 
 
Aug 2012
Perth, Western Australia
Posts: 181
Liked 18 Times on 16 Posts


Try a dishwasher, has worked for me plenty of times...

http://www.homebrewtalk.com/f32/dish...-cider-401585/

 
Reply With Quote
Old 04-07-2013, 09:48 AM   #4
WilliamSlayer
Recipes 
 
Aug 2012
Glen Burnie, Maryland
Posts: 1,591
Liked 154 Times on 139 Posts


Yes, the key part of this tale is the jug.

Wine jugs/bottles are not made to hold pressure/carbonation. For pasteurizing a carbonated cider use beer bottles or champagne bottles as the glass is formed and tested to hold the pressure.

 
Reply With Quote
Old 11-12-2013, 04:04 AM   #5
mattmmille
HBT_SUPPORTER.png
 
mattmmille's Avatar
Recipes 
 
Oct 2013
Cary, NC
Posts: 2,744
Liked 1370 Times on 742 Posts


I have a (hopefully) simple question. If I like a dry cyser and don't backsweeten, do I need to do anything after I prime and bottle it to prevent "bottle bombs"? I'm going to SG of 0.990 and adding 4 Munton's CarTabs per 12 oz beer bottle. There's no reason to pasteurize or chemically kill off the yeast in this case, is there? I am a complete novice and have 3 one gallon batches of crabapple cyser under way, with 2 batches in third racking for final aging and clarification (used Champagne yeast). Batch #3 just pitched yeast today (using Safale s-04). Really would like the after bottling treatment question answered, but any advice or comments are welcome, including Champagne vs, s-04 yeast experience. Am I right that s-04 generally is a longer fermentation process? How does flavor differ? Thanks in advance for responses!!!
Click image for larger version

Name:	IMAG1741.jpg
Views:	476
Size:	17.4 KB
ID:	159688  

 
Reply With Quote
Old 11-12-2013, 04:30 AM   #6
staarky
Recipes 
 
Oct 2013
Posts: 3

Also sorry to hear about the explosion. Your story has got me a littlest worried. My cider is still a few weeks away from bottling stage but I was planning to use Smirnoff Ice bottles. They are not twist off tops but rather a standard crown cap. Has anybody had any experience bottling cider with these?

 
Reply With Quote
Old 11-12-2013, 04:51 AM   #7
podz
Registered User
Recipes 
 
Jun 2013
Helsinki, Finland
Posts: 2,663
Liked 874 Times on 540 Posts


Keep it simple: don't use glass if you still feel a need to carbonate.

 
Reply With Quote
Old 11-13-2013, 12:22 AM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,018
Liked 7609 Times on 5355 Posts


Quote:
Originally Posted by mattmmille View Post
I have a (hopefully) simple question. If I like a dry cyser and don't backsweeten, do I need to do anything after I prime and bottle it to prevent "bottle bombs"? I'm going to SG of 0.990 and adding 4 Munton's CarTabs per 12 oz beer bottle. There's no reason to pasteurize or chemically kill off the yeast in this case, is there? I am a complete novice and have 3 one gallon batches of crabapple cyser under way, with 2 batches in third racking for final aging and clarification (used Champagne yeast). Batch #3 just pitched yeast today (using Safale s-04). Really would like the after bottling treatment question answered, but any advice or comments are welcome, including Champagne vs, s-04 yeast experience. Am I right that s-04 generally is a longer fermentation process? How does flavor differ? Thanks in advance for responses!!!
You have too much headspace there. Rack to a growler or a big wine bottle, to reduce headspace.

Anyway, about the bottling- if you are at .990 when you bottle, you don't have to stabilize or pasteurize at all.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 11-13-2013, 05:52 AM   #9
mattmmille
HBT_SUPPORTER.png
 
mattmmille's Avatar
Recipes 
 
Oct 2013
Cary, NC
Posts: 2,744
Liked 1370 Times on 742 Posts


Thanks for the information and advice...I'll get that carboy racked into something with less headspace!
__________________
There are no small parts, only small actors.

 
Reply With Quote
Old 11-15-2013, 12:36 AM   #10
chevalcider
Recipes 
 
Oct 2013
Morden, Manitoba
Posts: 141
Liked 5 Times on 5 Posts


Quote:
Originally Posted by staarky View Post
Also sorry to hear about the explosion. Your story has got me a littlest worried. My cider is still a few weeks away from bottling stage but I was planning to use Smirnoff Ice bottles. They are not twist off tops but rather a standard crown cap. Has anybody had any experience bottling cider with these?
I have bottled cider in Smirnoff Ice bottles (crowns) and it worked well...sort of! I lost a few caps when pasteurizing on the stove top.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cider Pasteurization Questions arbeck Cider Forum 4 04-01-2013 12:34 AM
Cider pasteurization decibelz Cider Forum 2 10-19-2012 09:30 AM
Problems between pasteurization and adding yeast for my cider Shanayna Cider Forum 2 10-28-2011 12:31 AM
Pasteurization of Cider for Mead brewsochist Mead Forum 8 09-23-2011 06:41 PM
Trying A Cider - Graff's Pasteurization IndyMatt Cider Forum 5 09-22-2010 05:03 PM


Forum Jump