nekrowizard
Member
I made a fruit mead with some wild yeast, and panic bottled it a month into fermentation at the start of the pandemic. This was extremely dumb, I have since learned patience and why this is a terrible idea. I bottled in standard 12floz beer bottles, some have exploded and there is a sticky unattenuated mess peppered with glass shards on the floor. Our current working solution is to put a heavy plastic bucket over the unexploded 6pack and permanently lock the door. I can draw a map of the extended closet it's in if needed. Do I have to call a bomb squad for my ferment? Any advice helps.
This is in the basement of a research building, I need to follow general OSHA regulations, and can have people assisting me. If you know me irl, please be kind.
This is in the basement of a research building, I need to follow general OSHA regulations, and can have people assisting me. If you know me irl, please be kind.