Quick carbonation? and Bottle bombs in fridge possible?

[Michael Popp]

Hi I'm making my first batch of cider. I used home crushed apples via a cold press, and fermented using Safcider yeast into a 1 gallon glass FV.
Left it for about 3 weeks.
Bottled 2 days ago into glass bottles with caps, adding 1 litre of preservative free cold pressed apple juice and 3 tablespoons of honey into my gallon batch.
I did not pasteurise or sanitise the cider before bottling.
I used a plastic test bottle and noticed the bottle was getting pretty hard even after 1 day, today I tried some and its pretty fizzy already, i had to open the cap very slowly so it wouldnt fizz everywhere. (Its been about 18-20 degrees celsius during that time.)
Is this normal? It tasted great and the amount of fizziness was lovely.
I would rather not pasteurise my bottles now if i can help it, what I would like to do is just keep them in the fridge and drink them cold.
Is there any chance of bottle bombs happening in the fridge, has anyone had that happen before?

Thanks heaps.

 

[ncbrewer]

Welcome to the forum.​

My wife made some wine a while back. She back sweetened it and put it in the fridge. It started fermenting, even cold. So I guess bottle bombs would be possible in the fridge.

 

[ebbelwoi]

You added a lot of extra sugar with the added juice and honey. I would be worried about bottle bombs. Maybe next time you could schedule your bottling to match your drinking schedule?

 

[AkTom]

Sorry... get a hydrometer asap. Actually get 2. They will be your friend and keep you from having bottle bombs. I’d carefully open them all, put back into your fermenter, and let it finish fermenting.
Cheers