Way too Much Corn Sugar

[ScottFerment]

First post here, though I've been lurking for over a year. I've seen lots of questions about sugar ratios, but nothing about my specific situation. Here it is:

I was doing a test 1 gallon batch flavoring my hard cider. It was only one gallon, using store apple juice, with some yeast and honey. After one week, I added my flavors. That's two weeks total. After that time period, I bottled (Sunday night). I did 3 1/2 oz of corn sugar (by weight) and threw it in during racking. I didn't realize until half way through bottling, that 3 1/2 oz was what I usually do for 5 gallons and this was only 1 gallon. They're currently at room temperature, but I'm concerned about bottle bombs. Is there a suggested way to salvage this or should I go ahead and dump it?

Scott

 

[bernardsmith]

Open a bottle (very carefully) and see how much CO2 is under pressure. If it is not excessive you might try pasteurizing but I would be very, very careful... flying shards of glass is not a joke.

 

[ScottFerment]

Ok, it has been a couple of days. Should I go ahead and do it or wait longer? What am I looking for exactly? Something explosive like cider going everywhere?

 

[bleme]

That is definitely a recipe for bottle bombs.

I'm just brainstorming here, but assuming they are in glass with a standard cap and you aren't using swing top or plastic bottles, I can think of a few ways to salvage this, but none that are 'optimal'. First, you could open all the bottles, gently return them to the fermenter, then bottle again in a week.

Option 2, crack the seal on all the bottles but leave the cap on for a week. Then remove, add carb caps (or sugar) to the bottles individually, and recap.

Option 3, wait a couple days then put all the bottles in a 180F bath for an hour.

Option 4, put them all in the fridge and drink them uncarbed (quickly).

 

[sfish]

be careful

 

[ScottFerment]

That is definitely a recipe for bottle bombs.

I'm just brainstorming here, but assuming they are in glass with a standard cap and you aren't using swing top or plastic bottles, I can think of a few ways to salvage this, but none that are 'optimal'. First, you could open all the bottles, gently return them to the fermenter, then bottle again in a week.

Option 2, crack the seal on all the bottles but leave the cap on for a week. Then remove, add carb caps (or sugar) to the bottles individually, and recap.

Option 3, wait a couple days then put all the bottles in a 180F bath for an hour.

Option 4, put them all in the fridge and drink them uncarbed (quickly).

Option 2 is sounding best with the least amount of work at the moment. It also doesn't involve waiting a couple of days, which may add increased risk.

By cracking the seal, I'm assuming you mean pulling up on it with the bottle opener, until there is a fizz and just leaving the cap attached? Or do you mean pretty much removing the cap and just letting it rest on top for the week?

 

[bleme]

Option 2 is sounding best with the least amount of work at the moment. It also doesn't involve waiting a couple of days, which may add increased risk.

By cracking the seal, I'm assuming you mean pulling up on it with the bottle opener, until there is a fizz and just leaving the cap attached? Or do you mean pretty much removing the cap and just letting it rest on top for the week?

This is unexplored territory so it's all supposition but I think if you pried them up enough to hiss then a little more, but not completely off, it should be good. I'd cover them with a heavy blanket just in case.

 

[ScottFerment]

This is unexplored territory so it's all supposition but I think if you pried them up enough to hiss then a little more, but not completely off, it should be good. I'd cover them with a heavy blanket just in case.

Will do. If they come off completely, I'll just place a new cap on top, and fully recap in a week.

 

[bleme]

I saw a thread not long ago where a brewer reported good results using a syringe to squirt 2.5ml of maple syrup into each bottle for carbonation. You should be able to do the same with corn syrup, molasses, or honey.