So I finally got my cyser bottled las week. I opened my first bottle tonight and to my surprise it was carbonated!
It spent 6 days in the primary (SG was 1.010), then fermented dry within a week of racking to the secondary (FG was .996). I added 6 Campden tablets (for 6 gallons) once it was done, because I thought I was supposed to. It was left to clarify for 10 days, and it became clear as your average white wine. At this point I broke my hydrometer while cleaning it. I racked off the lees and then topped it off with 1.89 liters (1/2 a gallon) of pure apple juice (only additive was vitamin C) and left it to settle some more (another 6 days). During this last 6 days there was very little action in the airlock, in fact by the 4th day I didn't see any action at all.
After the 6th day I bottled, maybe too soon, but I was eager to bottle my first creation.
My worry is that I might get bottle bombs. I bottled onto regular wine bottles and corked them because I didn't realize I would have any carbonation.
I bottled my cyser 12 days ago. Now it is mildly carbonated, like champagne that sat open for a couple hours and it fizzed up when i opened it. It tastes great, but should I be worried about bottle bombs? If so, what should I do?
Is 1/2 a gallon of apple juice in about 5.5 gallons of dry cyser enough to create bottle bombs?
Thanks!
It spent 6 days in the primary (SG was 1.010), then fermented dry within a week of racking to the secondary (FG was .996). I added 6 Campden tablets (for 6 gallons) once it was done, because I thought I was supposed to. It was left to clarify for 10 days, and it became clear as your average white wine. At this point I broke my hydrometer while cleaning it. I racked off the lees and then topped it off with 1.89 liters (1/2 a gallon) of pure apple juice (only additive was vitamin C) and left it to settle some more (another 6 days). During this last 6 days there was very little action in the airlock, in fact by the 4th day I didn't see any action at all.
After the 6th day I bottled, maybe too soon, but I was eager to bottle my first creation.
My worry is that I might get bottle bombs. I bottled onto regular wine bottles and corked them because I didn't realize I would have any carbonation.
I bottled my cyser 12 days ago. Now it is mildly carbonated, like champagne that sat open for a couple hours and it fizzed up when i opened it. It tastes great, but should I be worried about bottle bombs? If so, what should I do?
Is 1/2 a gallon of apple juice in about 5.5 gallons of dry cyser enough to create bottle bombs?
Thanks!
