You can put it in the refrigerator to freeze for a while. After cooling, take it out and slowly open the bottle mouth to deflate. It is best not to open the lid greatly at once. It will be safer to deflate slowly and keep away from the fire source. Reject open flames and find a ventilated place. It is best not to shake violently before deflating, otherwise more gas will be produced, and an explosion may occur because the bottle cannot hold so much gas. For safety reasons, be careful and handle it gently. put.

Detailed explanation of home-made apple cider method

1. Wash the apples, dry the surface moisture, remove the core and cut into small pieces. At the same time, dissolve the weighed white sugar in purified water.

2. Put the chopped apples and dissolved sugar water into the bottle.

3. Use a small spoonful of water to dissolve the pectinase, and then pour it into the bottle.

4. Dissolve the yeast nutrients in a small spoonful of water and pour it into the bottle.

5. Activate the yeast (put the yeast into a small container, pour warm water at 38-40 degrees, do not exceed this temperature, stir evenly, let it sit for 15 minutes, and then stir a few more times).

6. Pour the yeast solution into the bottle. (Note that the yeast solution cannot be cooled or heated quickly, so the temperature difference between the yeast solution and the apple sugar water in the bottle cannot exceed ten degrees)

7. Then stir thoroughly with clean and dry chopsticks , mix the pulp and liquid evenly and place the bottle in a cool and dark place. Fermentation will begin within 24 hours.

8. The next day, all the fruit pulp floated up, the liquid was much more than yesterday, the color also became lighter, and the sizzling sound continued

9. On the third day, there was not much change compared to the second day, except that there was a little more juice. When you opened the lid to deflate, you could already smell a slight alcohol odor.

10. There was not much change in the next few days. The fermentation gradually became dull and there was no such strong sound as the previous few days. On the eighth day, filter the mixed liquid to remove the pulp, continue bottling and capping for residual fermentation.

11. Then let it sit, waiting for the puree in the wine to slowly settle, and filter it once every four or five days. Repeating the filtering for four or five times is basically OK. The higher the clarity of the fruit wine, the better the quality and taste of the wine!