Noobie kinda question: After 11 days in the primary, I bottled a 4 gallon batch of cider (made from generic brand all natural apple juice and a 5 gram packet of Montrachet Dry Wine Yeast). the airlock activity had slowed to about a bubble a minute. I'm too lazy to deal with a hydrometer. I tasted it during bottling and it was quite yeasty still - which i don't really mind. I used a 1/2 cup of dextrose to prime it.
My concern is that even though fermentation had slowed down enough to make me think it was pretty much finished with primary, is there a risk that I will slowly produce bottle bombs? How long would that take? Looking forward to drinking a yeasty cider in a few weeks but don't want to worry about mess and danger with the kids.
Thanks for laying my mind to rest.
My concern is that even though fermentation had slowed down enough to make me think it was pretty much finished with primary, is there a risk that I will slowly produce bottle bombs? How long would that take? Looking forward to drinking a yeasty cider in a few weeks but don't want to worry about mess and danger with the kids.
Thanks for laying my mind to rest.