Does Cold Temps Increase Carbonation?

[BrownBottle]

So yesterday stove top paturized my cider after letting it carb for a few days. I pasturized in 180 degree water for aproximately 15 minutes. Of course I drank a couple last night and they had decent carbonation however after leaving some in the fridge last night it seems like I'm getting far more bubbles when I pour.

Does cold temps increase the carbonation or is it more likely that my yeast are still alive slowly creating bottle bombs?

 

[sjskeels]

It is in the head space of the bottle). It is reabsorbed into the cider as the temperature drops. Cold cider should have more CO2 than warm cider. You should be safe as long as you raised the temperature of the cider to 180.

 

[BrownBottle]

Thank you for the information! I was curious as to what internal temp the cider needed to be in order to kill the yeast.