stonehedge
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- Joined
- Mar 18, 2013
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Hi everybody!
Long time lurker and total cider brewing newbie here. I expect you will have a good old giggle at this one. :-D I have been making wine for years but never cider.
I have just kegged my first batch of cider. All visible signs of fermentation have stopped and gravity is below 1000. The plastic pressure barrel is just over three quarters full and I did not add any dextrose for a secondary fermentation.
Anyway, I tried a few pints of my new liquid baby and curiosity got the better of me...I have never used co2 bulbs before and wanted to give it a go. Using a plastic holder ive charged the keg with a single 8g bulb and the cider is flowing very rapidly.
Being a total noob when it comes to pressure barrels and safety valves (and being a little tipsy) I'm embarrassingly paranoid that any residual dissolved co2 is going to release and i've got a potential cider bomb on my hands.
I realise that it would have been better to use natural carbonation to dispense but can anybody calm my fears? At what sort of pressure release valves activate? Can I sleep soundly tonight or will my girlfriend and I have a very loud alarm call?
Perhaps ive seen too many batches of wine restart fermentation!
All the best, Dan.
P.S This doesnt taste bad at all ;-)
Long time lurker and total cider brewing newbie here. I expect you will have a good old giggle at this one. :-D I have been making wine for years but never cider.
I have just kegged my first batch of cider. All visible signs of fermentation have stopped and gravity is below 1000. The plastic pressure barrel is just over three quarters full and I did not add any dextrose for a secondary fermentation.
Anyway, I tried a few pints of my new liquid baby and curiosity got the better of me...I have never used co2 bulbs before and wanted to give it a go. Using a plastic holder ive charged the keg with a single 8g bulb and the cider is flowing very rapidly.
Being a total noob when it comes to pressure barrels and safety valves (and being a little tipsy) I'm embarrassingly paranoid that any residual dissolved co2 is going to release and i've got a potential cider bomb on my hands.
I realise that it would have been better to use natural carbonation to dispense but can anybody calm my fears? At what sort of pressure release valves activate? Can I sleep soundly tonight or will my girlfriend and I have a very loud alarm call?
Perhaps ive seen too many batches of wine restart fermentation!
All the best, Dan.
P.S This doesnt taste bad at all ;-)