Brewed up belgian trippel after 60 days in primary/secondary fermentation. Thought I would try corked beer. I have always capped. I bottled in what was sold to me at the brew mart as champagne bottles. After looking at them closer I fear they may be wine bottles. I know I used the right amount of priming sugar. I now have 22 bottles sitting in a box bottled and corked.
It has been 3 days and I am starting to see thin yeast layer form at the bottom of the bottle so i know it's on it's way. My concern is that if these are indeed wine bottles that they break under pressure. Any advice on what I can do? I am sure it's not near final pressure. I have double bagged the boxes of bottles just in case, but don't want to lose this brew.
Checking with the brew mart to check with their supplier but am concerned. Any advice would be awesome.
It has been 3 days and I am starting to see thin yeast layer form at the bottom of the bottle so i know it's on it's way. My concern is that if these are indeed wine bottles that they break under pressure. Any advice on what I can do? I am sure it's not near final pressure. I have double bagged the boxes of bottles just in case, but don't want to lose this brew.
Checking with the brew mart to check with their supplier but am concerned. Any advice would be awesome.