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I'm pretty sure no soap got in any of the bottles. I'm more worried about if they're able to fully ferment out un infected and clear up if I let them sit for a month

I wouldn't say that it smells foul and I can't see any infection going on. They are bubbling away happily

Ok, don't shoot me for doing this but in my first batch of homemade hard cider I ruined my batch,"or so I think," because I had bottled it 3 weeks in and found out that fermentation hadn't stopped when one of my glass containers exploded. After I had came home and found one exploded I knew I...

I think I'm going to start over, I allready took it out of it's fermentation container and bottled it... One of my glass swingtop covered one exploded. But none of the corked ones did, they released the gas through the original used cork hole I assume. Messy beginning to the start of a brewing...

6-8weeks to ferment? I didn't think the nutrient deficiency would slow the process that much. doesn't nutrient containing yeast packets have enough to speed the process? And I've been going off of 1 pound of sugar = 1% alcohol yield in a 5 gallon wash, therefore when I put 10 pounds of sugar in...

Haha, I know my first batch is kind of thrown together mess. I did let it ferment for 3 weeks but I have a feeling I stopped to early even though 3 weeks might be awhile for fermentation, there was 10 pounds of sugar in my batch so it probably could've sat another week. Though for something...

It was pretty simple, all I used was white sugar, great value Apple juice, and MO2 hard cider yeast. I don't see how I could be allergic to anything but the yeast, I drink apple juice frequently do it's not that.

My concern is that if I do intend on filtering it out, will it cost me more than like 50-60 dollars? I'd need to recarbonate it from what I figured

I've never had a reaction drinking Heineken, corona, or Adams ale. That's why I'm thinking I just need to filter it out like more commercial drinks

Is there a high risk of infection if it's only being stored for two weeks?

https://m.youtube.com/watch?v=YOclJsjZnyY Would I use a filter like this then? If I bought one is that the correct way to use it? Anything else I should know about filtering?

We're kind of getting off topic now with filtering out the yeast but I was just looking up about filtering, and I might have misinterpreted what I read but, I read that filtering using a 1 micron filter which is what I'd need to filter out yeast would also make the cider flat unless you...

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I'm not worried about them exploding, they just kind of squeeze off when the pressure builds but I've only had 2 out of 30 come out, they rest are relatively tight. I didn't have any other way to seal the bottles so I thought corks would look cool. Probably not the most efficient way but they...

Is it a problem if my homebrewed beer starts bubbling/foaming at the corks surrounding edges and where the cork was used?

I'm going to pasteurize what I have and drink one and see if I have the same reaction before. If so I don't know what I'll do.. Drinking your own homebrewed beer is much more satisfying than buying it

I didn't sanatize my fermentation container with a product, just used boiling water

Pasteurizeing seems like an easy effective way to kill yeast off. Is there anything else too it? Like will it give it off flavors, weaken the apple flavor, or stop the agin process?

What's the best way to kill off living yeast? Would I use like Camden pills? I heard those arn't 100% effective at killing all the yeast Would this stop my aging process?

I have a feeling that it was the yeast but yeast is also in breads, maybe just because beer has so much more in it? I was thinking maybe if I killed off the yeast, it would help. Idk is there a way to narrow down what ingredient caused it. No it's very foggy. I bottled it that day