Question about beer bottles
- Thread starter AFW
- Start date
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No. The crown caps will not seal over threads.
Also, the neck of screw cap bottles is not strong enough to handle capping. The likelihood of breaking the glass is high.
Similar to corkable wine bottles, crown capped beer bottles have reinforced necks to handle the stress.
Also, the neck of screw cap bottles is not strong enough to handle capping. The likelihood of breaking the glass is high.
Similar to corkable wine bottles, crown capped beer bottles have reinforced necks to handle the stress.
Glad to help.
I bottle Kombucha in Molsens bottles, which are green those work well.
I bottle Kombucha in Molsens bottles, which are green those work well.
BernardSmith
Senior Member
Hi AFW, You don't say whether the cider you are making is to be sparkling or still. If you are planning on carbonating the cider, then the bigger issue is the strength of the glass bottles. The carbonation will almost certainly create too much pressure for anything but beer or champagne bottles.
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I like to be a bit more classy. I use old champagne / sparkling cuvee bottles and cap those. Even use them for beer.
bearpaw8491
Senior Member
Are we twins separated at birth?
I ask because I had the same question - even Yuengling bottles! I had never brewed cider and began saving my Yuengling bottles some time ago. They are twist top and unbeknownst to me at the time are not suitable for capping as Winemaker 81 indicated. I greatly dislike wasting things so began searching/asking questions. Most of the answers I got said the bottles were not suitable either for capping or pressurization for bottle conditioning. I did find a few references that indicated the bottles were thick enough not to turn into bottle bombs. I also found these flip tops https://www.amazon.com/dp/B07FZVZR69?ref_=pe_386300_442618370_TE_sc_as_ri_0&th=1 on Amazon. I've done a quasi pressure test using baking soda and vinegar in a single bottle - so far so good.
My cider won't be ready to bottle for several more months and the and the final outcome will be apparent then. The bottles will be stored in wooden crates in the shop - just in case!
All this is a mute point since you've already gotten your bottles - the most conservation action - but may be of benefit to others who have the same question.
I'll post final results after conditioning period.
I ask because I had the same question - even Yuengling bottles! I had never brewed cider and began saving my Yuengling bottles some time ago. They are twist top and unbeknownst to me at the time are not suitable for capping as Winemaker 81 indicated. I greatly dislike wasting things so began searching/asking questions. Most of the answers I got said the bottles were not suitable either for capping or pressurization for bottle conditioning. I did find a few references that indicated the bottles were thick enough not to turn into bottle bombs. I also found these flip tops https://www.amazon.com/dp/B07FZVZR69?ref_=pe_386300_442618370_TE_sc_as_ri_0&th=1 on Amazon. I've done a quasi pressure test using baking soda and vinegar in a single bottle - so far so good.My cider won't be ready to bottle for several more months and the and the final outcome will be apparent then. The bottles will be stored in wooden crates in the shop - just in case!
All this is a mute point since you've already gotten your bottles - the most conservation action - but may be of benefit to others who have the same question.
I'll post final results after conditioning period.
Absolutely research the pressure that bottles can handle. Champagne bottles can handle the most pressure -- I don't know the figure off the top of my head. Beer bottles can withstand a lot less pressure, so carbonating wine in beer bottles is very dangerous.
Cider carbonated at the same level as beer, in beer bottles, is fine.
Cider carbonated at the same level as beer, in beer bottles, is fine.
Beer will be carbonated close to one atmosphere/ 15 pounds.
Sparkling wine can be produced at three atmospheres/ 45 pounds.
Naturally carbonated is more risky/ harder to control. I have seen cider gush as much as champagne. I wouldn’t aim for two atmospheres in a beer bottle.
Many moons ago I overcarbed a batch of beer. Chill it down to 32 F, pop the top, and 3/4 of the bottle world gush out. At room temp it was Mount Vesuvius! 3' tall geyser, completely emptied the bottle.
I naturally carbonate. Ive only ever had one blown bottle in all that time. But make sure you use good strength beer bottles for beer and champagne bottles for your ciders and Cuvée. Also - as mentioned earlier I use caps as my preferred closure when bottling ciders.
I bought my champagne bottles from Morewinemaking.com, they are rated at 1.6MPa which is 232 psi...
So far, so good.Rule of thumb is that 4g/L sugar when fully fermented produces ~1Atm or 15psi of pressure. Champagne (from the eponymous region in France) is bottled with up to ~25g/L sugar, so around 6.25atm, over 90psi. That's about 2.5-3x the pressure in your car tires, so it's no joke if a bottle explodes on you.
