Bomb risk?

[Dan Tyler]

Good morning all,

Really happy with this years cider, it started off at 1072 gravity and is now 1012/13ish, my question is it safe to bottle at that? its just standard crown cap bottles. I have to move soon and i wanted to bottle  before moving but obviously it needs to be safe from explosions!

Thanks

Dan

[Denise Flynn]

You can add 0.22 g/L and that will stop the yeast from creating a bomb. 

Denise

On May 24, 2025, at 2:38 AM, Dan Tyler <chiare...@gmail.com> wrote:

Good morning all,

Really happy with this years cider, it started off at 1072 gravity and is now 1012/13ish, my question is it safe to bottle at that? its just standard crown cap bottles. I have to move soon and i wanted to bottle  before moving but obviously it needs to be safe from explosions!

Thanks

Dan

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[Paul Chambers]

I am thinking of doing this myself and my understanding is SG of 1010 is about 25 g/l which is champagne sparkle territory. 

Paul Chambers

+447985479755

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[Patrick McCauley]

Have you been measuring the gravity periodically over the past couple of months? How long has it been at 1.012? What is the temperature of your cider room? These are all important considerations for calculating the FSUs for bottling. Claude's book lays out when it might safe to bottle at that gravity. I use 22oz beer bottles for many of my ciders that are at this gravity or higher, but you should be very confident that they aren't going to go to full dryness and create an explosive situation. I have miscalculated this before, and the ciders kept fermenting well beyond what was safe for these bottles. I simply recapped them, though had eye and hand protection on when I did it. Champagne bottles are generally recommended for these higher gravities, for this very reason, though you'll still have a gusher when you open it. Definitely be cautious about your fermentation speed!

Pat

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