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Over gassed

  • 25-11-2011 1:46pm
    #1
    Uncorruptable
    Registered Users, Registered Users 2 Posts: 117 ✭✭


    Right,

    I have been homebrewing now for close on 20 years, have made wine, beer, cider for a long time, i have only ever made this mistake a couple of times but never went & sought advice from fellow homebrewers.

    I have made a batch of cider, followed it to the letter as i have with all my kits, but somewhere, somehow i have managed to over gas the bottles, not sure how but anyway,

    When i open a bottle you can imagine its up all over the place, but that aside even, i try to catch it in a jug but because of the violence of the gas rushing up from the bottom of the bottle it disturbs the sediment & the cider becomes cloudy again which i dont like all that much on the tongue.:p

    My question,

    Is there anyway of fixing thiss over gassed problem without ruining the batch (meaning i still want gaas in the end product) & keeping the sediment at the bottom?

    I have already opened them once to allow a rush of gas out about twwo weeks ago & they are still the same.

    Can i do this again as a solution or is it a lost batch?


Comments

  • #2
    mayto
    Registered Users, Registered Users 2 Posts: 854 ✭✭✭mayto


    If you chill the cider it will absorb more co2 and will not foam as much. You could then vent some pressure every so often until i calms down a bit. I wonder did you bottle too early or add too much priming sugar as the pressure can be immense in the bottle. I would recommend keeping the bottles covered in case a bottle could explode.


  • #3
    Uncorruptable
    Registered Users, Registered Users 2 Posts: 117 ✭✭Uncorruptable


    mayto wrote: »
    If you chill the cider it will absorb more co2 and will not foam as much. You could then vent some pressure every so often until i calms down a bit. I wonder did you bottle too early or add too much priming sugar as the pressure can be immense in the bottle. I would recommend keeping the bottles covered in case a bottle could explode.

    Already had one blow in the press, relaeased some pressure from them all at that point, i will test one by putting it in the freezer for a while until its really cold & see what it opens like.

    Its the disturbing of the sediment thats the problem really, think i might release some more gas & leave em for a bit.

    I reckon the barrel must have dropped in temperature & slowed fermentation as i always add sugar right to bottles, also, the only times it has ever happened to me is with cider, never with beer?


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