Bottle Fermenting

[Dogfisher]

Hi there:

I'm a relative newb but want to do a batch of perry and a batch of cider pretty quick, fermented dry with ale yeast and then primed for bottling. I've got stubbies which are ok for beer, and would use dextrose amounts equal to the beer I did, which seemed to work fine. Could anyone see issues with this? I don't want bottles blowing on me. I plan on bulk aging until December or January, likely.

As well, do you guys clean the fruit? Ie core out the worms etc before scratting and pressing?

 

[Pappers_]

If the primary fermentation is complete, if the yeast have eaten through all the apple sugars and the cider is dry, then priming and bottling is safe. Beer bottles are fine.