Rescuing bottled, over-carbonated cider
Mike Lachelt
Having finally figured out how to force-carbonate, bottle and pasteurize my cider, I went ahead and bottled a bunch of what turned out to be over-carbonated cider. They're now in the fridge. I've reduced the psi on my tank and feel confident I can reduce the carbonation by tomorrow so that I can restart the bottling process. But what about the over-carbonated cider in the bottles? (It's not yet pasteurized). I'd like to rescue it.
I've had some thoughts and I admit they are sketchy. (I'll add that I am assuming it is impossible to pump the over-carbonated cider back into the tank, which is under pressure. Please correct me if this is wrong).
1. Open up the bottles and let the CO2 escape until the level is right. Then shoot Co2 into the head space and re-cap. (Why not?)
2. Open the bottles, and empty them into another batch of the same blend that hasn't been carbonated yet. (I could let them go flat first, before adding them).
3. Get my hands on a keg, let the cider go flat, pump into the keg, and carbonate.
4. Um...
I know I'll get the hang of this one day.
Thanks,
Mike
Jody Scott
Provided they’re safe to open I would go with option 2. I haven’t actually had this issue myself though, it’s just my initial reaction.
JODY SCOTT
ZEFFER CIDER CO.
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