Upthewazzu
Well-Known Member
Howdy,
I've brewed 5 or 6 batches of beer and carbed 'em all in the bottle. Will be bottling my first batch of cider in the next couple of weeks and wanted to know what, if any, differences there may be. I keep reading about exploding bottles and such when back sweetening (which is what I'll be doing). Is there a reason that bottle bombs are more common in cider? My beer usually ferments to 1.010 - 1.013 and I've only ever experienced one bottle bomb (a way over-carbed batch of witbier). My cider hit an FG of 1.003 using Wyeast 4766 Cider yeast, and will have been cold-crashed, sort of, in secondary at 44° for at least 3 weeks. Is the risk for bottle bombs being over stated or should I be genuinely scared?
EDIT: Subject Line should say "Bottle Carbing: Cider vs Beer"
I've brewed 5 or 6 batches of beer and carbed 'em all in the bottle. Will be bottling my first batch of cider in the next couple of weeks and wanted to know what, if any, differences there may be. I keep reading about exploding bottles and such when back sweetening (which is what I'll be doing). Is there a reason that bottle bombs are more common in cider? My beer usually ferments to 1.010 - 1.013 and I've only ever experienced one bottle bomb (a way over-carbed batch of witbier). My cider hit an FG of 1.003 using Wyeast 4766 Cider yeast, and will have been cold-crashed, sort of, in secondary at 44° for at least 3 weeks. Is the risk for bottle bombs being over stated or should I be genuinely scared?
EDIT: Subject Line should say "Bottle Carbing: Cider vs Beer"