Boozy the clown said:My 330 bottles have never seemed over gassed, but these do tend to be the ones i drink first of a batch and i keep the champers bottles to shelve.
You cap champers bottles, need bigger 'tirage' caps and matching bell end for the bench capper. Champagne is two stage fermented, first with the caps, then they release, take out sediment, then they cork.
Good for us, we, (well me) just cap the once. Nice looking bottles, strong as all buggery. Champagne is stored under higher pressures than beer. Those bottles take some punishment.
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Phoenix said:So what is the verdict? Can you use commercial beer bottles? Can I use my Becks bottles? If not, what characteristics do I need to check for in a bottle for it to be usable (other than crown caps?)?
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DrewCarey82 said:Welcome, Twist tops are fine as long as you have a decent bench top capper, trust me fork out $45 @ big w for a brigalow one does the job great on any bottle seal.
I've used for months and have a fantastic seal on every beer.
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Trough Lolly said:....er, until you start kegging!!
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Steve said:Phoenix - its worth spending the extra $20 or so to get the ventomatic capper from Cols. He will even scribble the date of purchase on the bottom in case something happens to it in the next 2 years - you get a replacement no questions asked. Never used a Brigalow capper so cant comment on them.
Cheers
Steve
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Phoenix said:Feels a bit like when you're a kid at christmas waiting to open the presents.
Phoenix said:They instructed to take only one sample just before bottling to ensure that the SG is at 1004, and only then to bottle.
mandrakar said:To be the Devils Advocate, if you were to follow the Morgan's suggestion, what would you do if you took a reading, and it was 1010?
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