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Bottling question
Once I finish making the drink, and I allow it to refrigerate - arethere any hazards in pouring it into glass bottles and using acapping machine? I plan to seperate the yeast from the drink byslowly pouring it out (about 90% of it at least) and leaving theyeast at the bottom of the bottle. I guess the question I'm trying toget at is... if I pour the drinks into glass bottles and cap them,but then the drinks warm up (lets say in my trunk after a party), isthere any possibility of the drink beggining to ferment again andexploding due to the pressure? Will the drinks go bad due to severaltemperature changes? If sulfites are a necessity for the bottlingprocess, where can I get them?ORGINAL POSTER: neldaarjr4

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