Over carbonated bottles problem and maybe fix?

[Giulio Pini]

Hi all!

I have a problem with about 60 bottles of cider from this year. I wanted to test bottle carbonation and I definitely went too far by bottling at 1.024. Now what I am left with is 60 bottles that as soon as I open them, they go geyser all around and I have nothing left to drink. Luckily, I used heavy prosecco bottles that won't explode. I also failed to cap them correctly since I used Cork champagne-like caps but inserted them the wrong way and the only way I can open these is by hugging the cap with a nutcracker and pull very hard.

I thought about doing a sort of champenoise method by moving the (very thick) Lees to the neck then attempt to disgorge them after freezing the neck and refrigerate the bottle at (at least) 1-2 degrees C. Any one of you did my same mistakes and maybe have a solution? Goal is to at least get the product out without it vaporizing in the air. Even using it for vinegar. Thank you in advance!

[Chris Hoerichs]

We have found that by chilling bottled cider to near freezing allowed us to open bottles that had been over carbonated to the point of near explosion.  Handling the bottles with a face-shield on was mandatory.

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[scott heath]

I would say you have a nice opportunity to riddle and disgorge!

Scott

[Bennie]

You could open the bottles in a large plastic bucket.  You must be able to work at the bottom of the bucket with both hands.  When the cap comes off, the liquid will want to flow in all directions.  All you have to do is hold the opening of the bottle downwards.  You can then easily save about 90%.

Op ma 29 apr. 2024 14:22 schreef Giulio Pini <giulio....@gmail.com>:

Hi all!

I have a problem with about 60 bottles of cider from this year. I wanted to test bottle carbonation and I definitely went too far by bottling at 1.024. Now what I am left with is 60 bottles that as soon as I open them, they go geyser all around and I have nothing left to drink. Luckily, I used heavy prosecco bottles that won't explode. I also failed to cap them correctly since I used Cork champagne-like caps but inserted them the wrong way and the only way I can open these is by hugging the cap with a nutcracker and pull very hard.

I thought about doing a sort of champenoise method by moving the (very thick) Lees to the neck then attempt to disgorge them after freezing the neck and refrigerate the bottle at (at least) 1-2 degrees C. Any one of you did my same mistakes and maybe have a solution? Goal is to at least get the product out without it vaporizing in the air. Even using it for vinegar. Thank you in advance!

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