Hankhill11
Well-Known Member
so as the title suggest, How many gravity points when bottle carbing is unsafe? if you have a cider that is at 1.008, but the yeast can take it down to .998, would that be considered unsafe pressures? is it .004 points? .010 points? just curious. How many gravity points does the standard 3/4ths cup of sugar increase 5 gallons?
most people will let a cider finish, then back sweeten and carb. and pasteurized if they used fermentables to sweeten.
just trying to work out a good safety zone. Thanks in advance.
note- i have had 2 bottles blow only during pasteurization, and it was my fault for letting one get a little over carbed, and i think the other was just an unseen issue with the bottle its self
most people will let a cider finish, then back sweeten and carb. and pasteurized if they used fermentables to sweeten.
just trying to work out a good safety zone. Thanks in advance.
note- i have had 2 bottles blow only during pasteurization, and it was my fault for letting one get a little over carbed, and i think the other was just an unseen issue with the bottle its self