Hi!
2 weeks in the warm (18-20C) should be enough for the yeast to ferment the priming sugars, creating CO2. Known as secondary fermentation
Then over time (it happens quicker in the cooler ambient tempratures) the CO2 disolves in the beer -giving the beer fizz & condition.
It is possible for beers to condition slowly as the yeast breaks down the more complex sugars in the beer (not the priming) but this happens very slowly and should NOT cause the bottles to explode - with the caveat that the beer was fermented out and exessive priming wasnt used and a sensible temprature was maintained.
Exessive heat can cause the pressure in the bottles to rise, not neccassarily due to increased secondary fermentation by the yeast.
I like many others on this site follow a simple method to ensure that the priming sugar in the bottles ferments:
10-14 days in the warm (ideally at primary fermentation temp. 18-20C)
14-28 days somewhere cooler Ideally 12C but anywhere in the range of 10-15 is fine)
Then pop a couple in the fridge for sampling when you're ready!
Of course most us can't resist a liitle 'Quality control' allong the way, but best leave this after the initial 2-3 weeks to avoid dissapointment and undue worry stress.
If you ensure your cider is fully fermented out before priming and bottling then you should be fine, following a routine like the one above...
A little patience will be rewarded!
What priming method do you use? Bottle priming or 'bulk' Priming (adding priming to a 'bottling bucket' transfering the brew from the FV & bottling from there) ?
Both have the same affect but someone could offer you advice on how much priming sugar to use if you tell us what method you use.
Hope that helps
Guy
