I see so many threads about bottle bombs. I certainly don't want that, but would like to bottle my cider and have it a sparkling cider. Some threads indicate that the yeast activity can restart and cause the bottling bombs.
First, if the FG is .999 or lower, it doesn't seem like there is enough sugars for any yeast to work on. Is there a concern here?
Second, since I'd like to make it sparkling, it sounds like I should carb at the same rate I would carb a beer. Which is about 4oz of corn sugar on average for a 5 gallon batch. Again, if my FG is .999 or lower, after adding this additional sugar is there a risk of a bottle bomb?
I just wonder if the risk of the bottle bombs is due to people not measuring the gravity prior to bottling.
Thanks in advance.
First, if the FG is .999 or lower, it doesn't seem like there is enough sugars for any yeast to work on. Is there a concern here?
Second, since I'd like to make it sparkling, it sounds like I should carb at the same rate I would carb a beer. Which is about 4oz of corn sugar on average for a 5 gallon batch. Again, if my FG is .999 or lower, after adding this additional sugar is there a risk of a bottle bomb?
I just wonder if the risk of the bottle bombs is due to people not measuring the gravity prior to bottling.
Thanks in advance.