I just gave out some cider in beer bottles as Christmas gifts and now I'm nervous.
The cider was basically EdWort's Apfelwein recipe plus some blackstrap molasses, and it fermented out from 1.063 to 1.000 over a period of about 7 weeks. It tastes great, so I'm not worried about that.
I'm just concerned that these bottles might be ticking time bombs.
I primed 5 gallons with 5 oz. of dextrose, and filled two (2) 64-oz. growlers (with plastic screw-tops) and about 36 12-oz. beer bottles. When I opened one of the growlers on Christmas Eve to make some wassail, it had already built up some serious pressure, and that was only about 2 days after bottling! The other growler was supposed to be for this Saturday, but the cap looks like it's going to blow off any minute now. I can vent that one no problem, but I'm worried about the 12-oz. bottles becoming glass grenades.
All the bottles have about 1" or 1.5" of headspace. My yeast was Lalvin Montpelier wine yeast. Am I worrying over nothing? Or do I need to tell everyone to open the bottles up pronto and/or crash cool them?