Can I bottle Sparkling at 1.001 Specific Gravity for bottling Cider

[mccaine]

Just getting ready to bottle cider and added priming sugar and stevia but SG is 1.01...will that create bottle bombs?

 

[user 171019]

I just had a cider finish at 1.002 - I made sure that it was finished. Carbed it with 1.7 oz of dextrose for 2 gal. at 66 deg F. Has nice bubbles, but not overcarbed by any means. I let it sit for over a month before carbing.

Sent from my C5155 using Home Brew mobile app

 

[weejub]

I think it would depend on how much yeast, size of bottle, etc.

I like to put a bottle up in a plastic water bottle and then feel how hard it gets. If it starts to blow out the bottom and is rock hard within a couple days, I think you will need to pasteurize.

You can simply run your bottles through the dishwasher on normal cycle (no soap obviously) if you want to stop the bottle conditioning.

If you don't want to do that, just keep in the fridge.

My guess is with that SG and using Stevia you would be fine cold crashing it for sure. Or you can simply store your plastic bottle near you glass bottles and monitor it daily, etc.

 

[mccaine]

Thanks for responding! I did bottle it and as mentioned have plastic bottle sitting next to it and if it gets too pressurized I'll most likely refrigerate the bottles.