A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
The ginger bug is probably what affected it here, my wonderful neighbour has given me a few homemade bottles of ginger beer before, and one's exploded in the fridge, the other had enough pressure build to blow the lid off when opening from a remaining 2 inches of dregs.
Apparently, there's just something about ginger fermentation that really builds pressure
I keg so avoid that, however, I’ve had a violent fermentation that Sistine Chapel’d my ceiling as if it were painted by Jackson Pollock.
Yeah you need to find good bottles, I had some explode too.
Mechanical stress builds up in glass over time, so like that stupid homemade submarine, it could have been weakened and finally just blew.
I don't think thats how glass works. If it did, tempered glass would slowly lose the stress that makes it tempered.
I think I said the opposite of that? Tempered glass does just suddenly blow up sometimes.
Anyway, I was a glassblower for 15 years and yes, mechanical stress builds up in glass over time as it gets bumped, tapped or knocked around. Small scratches and nicks can significantly weaken older glass too.
You are right, you did. And being a glasblower you certainly have more experience with glass than me.
But it still feels wrong, to me, that the stress built into a glass body changes over time. Damage, like you say, can of course introduce failure points.
I'm tired and I might have misunderstood you and perhaps we are saying the same thing or talking about completely different things