Brooke and I were watching “House, M.D.” on Friday night in the office after Meg went to bed when we heard a loud “pop.” Not so much a “pop” as much as a “who’s shooting at us?!”
Well, turns out one of Brooke’s Hard Apple Cider bottles continued fermenting to the point where it generated enough CO2 to explode all over our dining room. It sent glass flying across the room, including 8 ft in the air where it caught a nice, large shard in the curtains (pictured above). We found small bits of glass spread throughout the room.
The Cider is now sitting outside in our metal trash can (sans trash, of course), where it will be a bit…safer…for everyone involved. 🙂
We had opened up some of the stuff last Wednesday night and I noted that it had lost some of the sweetness it had a few weeks ago, and the carbonation had increased. The champagne yeast, apparently, is more hearty than we’d initially thought. That, or the brown sugar Brooke added to “prime” the cider for bottling ended up being more than was necessary.
Either way, if you have a bottle of our cider sitting in your fridge, I’d recommend you open it and drink it immediately. And do it over a sink. It can get messy. 🙂