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View Full Version : Defusing bottle bombs?



CosmicCharlie
03-23-2006, 03:05 PM
Well, they're not bottle bombs, but I had a Cosmic Blueberry the other night, and to my surprise it was carbonated. Looking back at my notes, I bottled it when the SG was 1.008. Although I thought it was done fermenting, I obviously was wrong.

So, I had the crazy thought that I could uncap them to release the pressure, then recap. Is this a bad idea? Should I just put them in the fridge and live with a carbonated batch?

As always, thanks!

webmaster
03-23-2006, 03:23 PM
Are they crown capped, corked or in grolsh bottles?

Problem is, just removing the cap can cause a mead volcano (been there, done that, took a week to get it off the 12 foot ceilings, LOL).

If its still fermenting, then releasing the carbonation is only a temp solution, it may go ahead and re-carbonate. If you put them in the fridge, it will cause a cold break, and stop further carbonation (unless you've got really tough yeasties).

If they're in thick bottles, i.e. champagne bottles, grolsh bottles or beer bottles, they won't explode. If they're in wine bottles, tho, you might want to do a cold break, open them, and decant them into new bottles, and off the yeasties that are still in there....

Vicky - remembering the blood-colored pool of raspberry mead and corks on the other side of the basement from the bottles...

CosmicCharlie
03-23-2006, 04:04 PM
Yeah, when I had one the other night, it didn't "volcano", so I thought re-capping might be possible. They are in 12 oz beer bottles, crown capped.

Hidalgo
03-23-2006, 10:04 PM
Bubble wrap works in case you need to become your own bomb squad. :)

webmaster
03-23-2006, 11:38 PM
Yeah, when I had one the other night, it didn't "volcano", so I thought re-capping might be possible. They are in 12 oz beer bottles, crown capped.


Then they won't blow up, beer bottles are *tough*. So, your options are 1) Drink it carbonated or 2) Rack into other bottles off the yeasties.

Personally, I'd take a), but then, I'm lazy.....LOL

Vicky - who has about 60 gallons in various stages all over the kitchen, and *really* needs to bottle *soon*, if only to free up buckets and carboys