Typically it takes 7-10 days to ferment at 25 Degree Celsius after which you can start bottling your homebrew beer or wine.

Excessive carbonation aka bottle bombs usually happens due to a rookie mistake of bottling too early. Use a hydrometer before bottling to ensure all fermentable sugar has been converted to alcohol/ethanol by the yeast before you proceed for bottling. Also carefully weighing the priming sugar is what it takes to control the carbonation (about 8gm per liter).

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