hi. I have 11 bottles of bignay/bugnay wine (a philippine fruit) 2 out of 11 bottles just exploded. I am doing a homemade wine. and it was the second time that a bottle exploded I used different type of used glass bottle. what might be the reason for this?
Im from Australia, i have 90% coopers bottles, 375ml or 750ml. the rest are 345ml or 330ml, made the mistake of bottling in the 345ml ones and I had one bottle explode, they were in sectioned boxes so thankfully all of the others were in tact, I do know for a fact that green heineken bottles are no good, too thin and brittle. I just brew in dark heavy bottles these days
Good points but I always use at least a couple of PET bottles per batch to check for carbonation. If they go overly tight and deform then you can be sure that the same is happening in glass bottles .Time to get them straight in the fridge. I've also found it useful to weigh glass bottles and discard the very light ones.I did a video a long time ago on this. Cheers. 👍🍺
There seems to be far more content on TH-cam for bottle bombs than for undercarbed brews. I'm in the latter camp. Just can't seem to get decent carbonation in my bottles. Beer is practically flat no matter what I try.
That's annoying. It is hard to get consistent carbonation from bottle to bottle, but to have flat beer all the time is a worry. I would double check your calculations. Make sure you are using enough priming sugar for the amount of beer you are working with. Also, make sure that your yeast is still viable by bottle conditioning at the same temperature as you fermented the beer at. In addition, test that your bottles have a good seal to them. You can probably do a 'washing up liquid bubble' test on them to check for CO2 leaks after a couple of days. Perhaps switch to swing top bottles to get a better/different seal. If you've tried all that, then I would start experimenting by bottling earlier than you would and see if that's the issue or adding more sugar than suggested to see if it's just a personal taste in terms of CO2 volume.
@@beercreation3440 thanks for the info! I do get some carbonation if the bottles are opened at room temp but if you chill them in the fridge all the c02 is absorbed and they just pour flat. I've bottle primed with Coopers drops and more lately batch primed with demerara sugar. I have a hunch that might be the issue so I've bought a bag of brewing sugar to try priming my next batch. I've been increasing priming sugar each batch so now I'm upto 130g per 21L of ale. Going to try 140g next batch and see. I'm currently using a combination of flip-flops and PET bottles.
hi.
I have 11 bottles of bignay/bugnay wine (a philippine fruit)
2 out of 11 bottles just exploded.
I am doing a homemade wine.
and it was the second time that a bottle exploded
I used different type of used glass bottle.
what might be the reason for this?
Im from Australia, i have 90% coopers bottles, 375ml or 750ml. the rest are 345ml or 330ml, made the mistake of bottling in the 345ml ones and I had one bottle explode, they were in sectioned boxes so thankfully all of the others were in tact, I do know for a fact that green heineken bottles are no good, too thin and brittle.
I just brew in dark heavy bottles these days
Good points but I always use at least a couple of PET bottles per batch to check for carbonation. If they go overly tight and deform then you can be sure that the same is happening in glass bottles .Time to get them straight in the fridge. I've also found it useful to weigh glass bottles and discard the very light ones.I did a video a long time ago on this.
Cheers. 👍🍺
That's a cool concept, like a plastic canary. I'll give it a go whenever I bottle next!
There seems to be far more content on TH-cam for bottle bombs than for undercarbed brews. I'm in the latter camp. Just can't seem to get decent carbonation in my bottles. Beer is practically flat no matter what I try.
That's annoying. It is hard to get consistent carbonation from bottle to bottle, but to have flat beer all the time is a worry.
I would double check your calculations. Make sure you are using enough priming sugar for the amount of beer you are working with.
Also, make sure that your yeast is still viable by bottle conditioning at the same temperature as you fermented the beer at.
In addition, test that your bottles have a good seal to them. You can probably do a 'washing up liquid bubble' test on them to check for CO2 leaks after a couple of days. Perhaps switch to swing top bottles to get a better/different seal.
If you've tried all that, then I would start experimenting by bottling earlier than you would and see if that's the issue or adding more sugar than suggested to see if it's just a personal taste in terms of CO2 volume.
@@beercreation3440 thanks for the info! I do get some carbonation if the bottles are opened at room temp but if you chill them in the fridge all the c02 is absorbed and they just pour flat.
I've bottle primed with Coopers drops and more lately batch primed with demerara sugar. I have a hunch that might be the issue so I've bought a bag of brewing sugar to try priming my next batch. I've been increasing priming sugar each batch so now I'm upto 130g per 21L of ale. Going to try 140g next batch and see.
I'm currently using a combination of flip-flops and PET bottles.
a trick: you can watch movies at flixzone. Been using them for watching a lot of movies these days.
@Zayd Ibrahim yup, been watching on flixzone for since december myself =)
@Zayd Ibrahim Definitely, I have been using flixzone for since november myself :D