[rozalia]

Elderflower champagne that I made 3 weeks ago is still very gassy and I am still degassing (one bottle exploded on Sunday night).  How much longer will I need to take the pressure off for?
(video clip on Y Tube shows bottles exploding at 180ppsi - very entertaining!).

[rock_chick]

I'm interested to know the answer too- we made ours 6 weeks ago (we did add a tiny bit of brewers yeast), and the 2 remaining bottles are still very pressurised. We release the pressure daily, and yet the pressure builds up so much that it compresses the liquid inside (which we're all amazed at!)

[ex-cavator]

Elderflower champagne that I made 3 weeks ago is still very gassy and I am still degassing (one bottle exploded on Sunday night).  How much longer will I need to take the pressure off for?
(video clip on Y Tube shows bottles exploding at 180ppsi - very entertaining!).

I've just released the pressure on mine having read this - probably just as well I did - lets just say they were pretty well pressurised 

Have you got a link to the You Tube clip? - can't find it 

[rozalia]

Sorry - not Y Tube : If you google pressure testing of coke bottles you'll be able to watch the bottles deforming in slow motion (usually at 170 pounds/si +) and then exploding viciously.  Our bottles are kept in a shed near the back of the house and the explosion happened at 11pm.  We were in  the front of the house and heard this  huge bang.  Luckily it didn't happen in the early hours as our neighbours would probably have called the police about the gunshot, as that is what it sounded like.

I added wine yeast to my brew after 3 days as it wasn't doing anything.  I'm just surprised that it's still giving off so much gas after this length of time and I really wanted to know when its going to be safe just to pop my head into the shed without the fear of a champagne shower and probable deafness from the explosion!