I did chill the bottle for a while and it was quite sweet - more like a fizzy juice than wine
Tops should be okay - just like opening a bottle of cola or lemonade - there is the initial release of pressure which you can control by releasing the cap slowly and tightening if it looks like the liquid is about to go everywhere.
I think the science behind brewing is something like sugar plus yeast = CO2 gas and alcohol in 50/50 amounts so I'm hoping that letting it fizz away fora while without the restraint of the sealed bottle will help it use up some of the sugar a little quicker??
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