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GoneWhaling
04-18-2011, 04:39 PM
Hey Guys

So I just bottled my first mead yesterday when it dawned on me that I might have created potential bottle bombs. I decided to prime it with some corn sugar in order to make a sparkling mead and then let it age in the bottles. As far as the recipe goes,

1 Gallon batch
3 lb Honey, lemon, nutmeg and some tea.
1 packet Ale yeast
5 weeks in primary
rack on to ~26g corn sugar and then bottle into beer bottles (and one sparkling wine bottle)

Unfortunately I haven't gotten around to getting a hydrometer so I have no idea what the gravity is. After some searching it seems like I might be right on the limit of what the beer bottles can handle due to possible unfermented sugars left over and the addition of new sugars. Do you think that they could explode, or is safe to leave it in the bottles? Thanks in advance

AToE
04-18-2011, 04:57 PM
Without having taken a hydrometer reading before adding priming sugar you have no way (and neither do we) of knowing whether it had gone dry before priming. Thus, no way to know if you're safe.

I'd get the bottles in the fridge immediately, and if these were in my house I would open them all and put them back into a jug under airlock until I got my hands on a hydrometer to figure out whether I'd be in danger bottling them.

Medsen Fey
04-18-2011, 05:02 PM
Sound advice!

GoneWhaling
04-18-2011, 06:40 PM
Thanks for the quick response! I didn't realize the significance of a hydrometer when making mead, especially sparkling, so it is now number one on my to buy list.

AToE
04-18-2011, 06:42 PM
It's definitely the single most important tool in the arsenal. It lets you understand how fermentation is progressing, what alcohol level to expect/what level you ended up at, how much sugar is left at the end, whether it's safe to prime, all kinds of good info!