r/cider • u/Environmental-Joke35 • 3d ago

I think I might’ve over-carbonated my berry cider

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21 Upvotes

96% Upvoted

7 comments sorted by

8

u/Antique-Reference-56 3d ago

Shove mouth over it to save it all

5

u/MoutEnPeper 3d ago

That's what she said

6

u/surnik22 3d ago

That’s why you open the first bottle outside!

Learned that the hard way when I cracked a bottle and it shot up like mentos in Diet Coke, splashing the ceiling.

2

u/Medic5150 3d ago

always add fruit to secondary, and let it go terminal before packaging. ideally, also add pectic enzymes and fining agent. i did a blueberry belgian witbier in champagne bottles and every little bit of sediment became a nucleation point, foamed like mad.

2

u/Environmental-Joke35 3d ago

So I did add berries to the secondary, but where I screwed up was not waiting long enough in the secondary before I added the dextrose and bottled it. Fermentation restarted and this was the result!

It was my first one. Ya live and ya learn.

5

u/DontForceItPlease 3d ago

Have you tried pressurizing the room before opening?

1

u/SpaceGoatAlpha 🍎🍏🫚🍯🍊🍋🍻🍇🍾🍷 1d ago

@  u/Environmental-Joke35

If you think a bottle is over-carbonated I would recommend that you first chill it before opening, just above freezing, and let it sit at that temperature for a few hours.  This will allow the liquid to saturate and retain more CO² in solution which will minimize problems like this.  🫧