Back sweetened my cider and let it carb in the bottles I then pasteurized it but when I did 2 bottles 1 blew the cork and one came out great! Anyone have this problem with blowing corks? If so how can I minimize it? I'm thinking I should have taken the pot off the burner and they simply just got too hot
Carb question
- Thread starter chubbzm
- Start date
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For carbonated beverages, you NEVER should use corks. They will pop off under pressure. You need to use bottles that can hold pressure, along with caps. If you're corking, you need the special champagne corks and cages.
As long as they aren't corked, they'd be fine. The corks should pop out as soon as any pressure is built up, so you can't use them for carbonated beverages.
Maybe. If they start to carb up, the corks could pop out. You could try sticking them all in a cold place so they don't carb up but that may be risky.
It's too late now, but next time remember that wine bottles are not designed to hold pressure, and neither are corks. That's why champagne is in a thicker bottle with a different cork and a cage. For carbing cider, beer bottles with caps works best.
Not if they are wine bottles that held a non-carbonated wine before. But a "sparkling cider" or soda bottle would work just fine.
I have the bottles down in my cellar it's pretty cool ...hopefully all the live yeast is pretty much done from the cold crashing I did in 37 degrees all night ... It was a little dry so I added a bit of brown sugar and fresh cider guess I will just hope it doesn't carb up any and drink it as is
