Bottle bombs...Will this work?

[dinich]

Long story short:
Made some mead, Bottled before it finished fermenting , have created bottle bombs.

Mead tastes good, and is very effervesent.

My plan:
Open the bottles of mead, release the pressure let sit for ten to 20 minutes move to different bottles . reseal, drink in 6 months or so.

Mead would still have some "fizz" , shouldn't have to worry about oxidation, but not enough to blow up bottles.

Sounds logical to me


Will this work

D

 

[Yooper]

Well, I'm not sure!

Do you plan on racking from own bottle to another? I think even that would cause some oxidation. I'd do one of two things- first, just remove the cork and then replace it with a new one. That would minimize oxygen, but release the pressure in the bottle.

Is there a lot of sediment? If there is (and that's why you want to rebottle), I'd rack each bottle gently to a bottling bucket, and bottle in fresh sanitized bottles. Then reclose. That wouldn't be my preference, though. I think there would be a much greater risk of oxidation this way. Maybe adding one crushed campden tablet (dissolved in 1/4 cup of water) per gallon of mead into the bottling bucket would help to negate any oxygen exposure, but I probably wouldn't risk it.

I'd just remove the cork, and gently recork.

 

[digdan]

Uncork them, and firmly tap the top of the bottle with something that will not break the glass (be prepared for lots of fizzing). Should send a shock wave that will release the co2 from the mead

Then re-cork and store cold.