Apfelwein came out of primary already carbonated?

[Jonnymaxed]

I have read tons of wonderful info on these forums, and I did try to see about this particular issue before making this post, but found nothing...

As my third ever batch of anything, I made EdWorts apfelwein and somehow forced myself to wait two months with it taunting me in the carboy. I followed his recipe exactly, 5 gallons juice (TJ's Brand, filtered and with ascorbic acid as the only other ingredient) and 2 lbs corn sugar, and montrachet yeast.

The fermentation seemed to go great, and I got a FG reading of .998 when it was all done.

I made my priming mix cause I wanted a carbonated cider, (3/4 cup corn sugar in 1 cup water) racked to my bottling bucket, and filled the first bottle only to have it foam over!

subsequent bottles didn't foam over, but there was definitely carbonation, and lots of it! I drank that first bottle after chilling it for an hour, and it was AMAZING! I can only describe it as tasting like champagne, and a decent one at that, but with extra hints of apple flavor.

However, I am worried that if it was already that carbonated, that my addition of the priming sugar will make it too much so, and I will have bottle bombs on my hands.

Can anyone weigh in on this before I start passing some of these out to friends?

Thanks!

 

[DisturbdChemist]

I left mine in for about 4 weeks and it was slightly carbonated already because of ther champagne yeast. I added surgar dissolved in some apple juice and i did have a bottle bomb. It turned out great carbonated. I'll probably make another batch this weekend. My fermenter is looking lonely lol.

If you are concern just add a little less sugar for priming so you wont over do it and hand them to friends for their enjoyment

Prosit!

 

[Jonnymaxed]

If it was slightly carbed I probably wouldnt worry, but this was *very* carbonated, it really was bubbling like a nice champagne when I was drinking that uber-green bottle.

Unfortunately the priming sugar was already mixed in before I realized it was carbonated, as there had been no activity in the carboy for weeks, and the FG reading was so low!

Oh well, guess ill just have to wait and see!

 

[Jonnymaxed]

And of course now I finally found a similar post already made... my bad...

 

[DisturbdChemist]

Its fine. I'm sure it'll be fine and some good apfelwien to drink and have a good time. The FG will be below 1.000 so the yeast were very hungry when adding the priming sugar, which could carbonate quickly

 

[Jonnymaxed]

Thanks! Am gonna certainly look forward to drinking it!

 

[DisturbdChemist]

That's was some bad grammar in the last post lol. And I haven't been drinking lol. What I learned, relax and your brew will turn out great most of the time. Don't stress about it too much and have a home brew

 

[Fj3fury]

I use brown sugar to the bottling bucket as I jug mine. It comes out fizzy which suits me fine. Champagne yeast also seems to give it more abv.