this post was submitted on 21 Apr 2024
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Homebrewing - Beer, Mead, Wine, Cider
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Quick and diry guide to fermenting fruit - cider and wine
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You should leave your bottles to condition for two weeks, that loud pop you heard after one day carbing with ale yeast is all the CO2 pressure in the neck of the bottle escaping instead of slowly dissolving back into the beer had you given it time.
Yeah I know. I ever only broke one bottle or so, and rarely - if ever - undercabonated, so I'd say that with ales, I'm pretty OK. :)