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Have I just primed a bottle bomb :-0

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  • 07-04-2012 3:56pm
    #1
    KAGY
    Registered Users Posts: 1,091 ✭✭✭


    I accidentally made a sugar solution double strength for priming (100g caster sugar, was meant to make it up to 200 but only made it up to 100ml). Put 5ml of this (i.e. 5g of sugar) into each 500ml bottle using a children's neurofen syringe (handier than pouring sugar grains).

    Got to the 15th or 16 bottle before I realised my mistake!

    They are new brown swing tops from homebrew west, and it's a St Peter's Ruby Red ale.

    Should I put them in a bunker and just hope for the best, or could I crack them open in a few days to relieve the pressure.


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    #2
    irish_goat
    Moderators, Recreation & Hobbies Moderators Posts: 5,787 Mod ✭✭✭✭irish_goat


    Put them in a box with a towel draped over them bottles and maybe test one in a day or two to see if it's getting far too overcarbonated. At least since they're swing tops it'll be easy enough to de-pressurise them.


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    #3
    Khannie
    Registered Users Posts: 37,485 ✭✭✭✭Khannie


    I'm pretty sure I've been using 5g per 500ml for priming my cider. A priming calculator says that's the high end (weissbier's seem to use that carbonation level). Check out one of the online priming calculators. I think you'll just have very fizzy beer, but not bottle bombs (once the bottles are decent quality).


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    #4
    dr.quirky
    Registered Users Posts: 157 ✭✭dr.quirky


    In future try using one plastic bottle squeezed in a bit along with all glass, acts as a fantastic reference for how carbonation is coming along


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    #5
    TheCosmicFrog
    Registered Users Posts: 1,380 ✭✭✭TheCosmicFrog


    dr.quirky wrote: »
    In future try using one plastic bottle squeezed in a bit along with all glass, acts as a fantastic reference for how carbonation is coming along

    That's one of my favorite reasons for using plastic bottles (the Coopers PET ones). You can just give them a quick squeeze to determine carbonation. If they're rock solid with no "give" in them whatsoever, just aim them at someone you don't like when opening :pac:


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    #6
    evolving_doors
    Closed Accounts Posts: 11,812 ✭✭✭✭evolving_doors


    Should be grand doesn't sound too bad, store below 20degrees and chill overnight before drinking


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    #7
    Lars
    Registered Users Posts: 143 ✭✭Lars


    KAGY wrote: »
    I accidentally made a sugar solution double strength for priming (100g caster sugar, was meant to make it up to 200 but only made it up to 100ml). Put 5ml of this (i.e. 5g of sugar) into each 500ml bottle using a children's neurofen syringe (handier than pouring sugar grains).

    Got to the 15th or 16 bottle before I realised my mistake!

    They are new brown swing tops from homebrew west, and it's a St Peter's Ruby Red ale.

    Should I put them in a bunker and just hope for the best, or could I crack them open in a few days to relieve the pressure.
    I carbed a hefe with 240g sugar to 24 litres aiming for about 3.5vols co2, in much weaker bottles than those. It'll be fine

    L


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    #8
    KAGY
    Registered Users Posts: 1,091 ✭✭✭KAGY


    KAGY wrote: »
    I accidentally made a sugar solution double strength for priming (100g caster sugar, was meant to make it up to 200 but only made it up to 100ml). Put 5ml of this (i.e. 5g of sugar) into each 500ml bottle using a children's neurofen syringe (handier than pouring sugar grains).
    .

    Just to update, 3 week on and I checked them out, a fair ould pop from them but no gushing. it's fizzy like a lager, too much so for the style, but i'll survive.
    But it's coating my teeth so i think that there's still sugar left to ferment. The PET bottles (that only have 1 carb drop in them (I had some left over)) are still resonably soft so I think that the yeast is quite sluggish.


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