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I have always bottled my hard ginger beer in soda bottles, and released the excess CO2 every day for the first 3 days then drunk it all on the fourth or fifth day. If you were to ferment it out completely then prime as you would a beer, then you can use any beer bottles you like.


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If it recommends a Champagne bottle, then an flip top bottle would be risky. Not so much as the style of cap, but for the thickness of the bottle glass. Champagne bottles are rated for about 90 psi, while others are a fraction of that. Champagne use cork and cage, some use lambics use cork and normal cap. This video best illustrates the difference ...


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My process involves soaking the bottles in a bucket of Napisan or similar for a day or so, then using a butter knife, whittle off the soggy labels. For any remaining glue, grab a Magic Eraser and give them a scrub. The micro abrasion of the Magic Eraser works a treat. This method allows me to de-label up to 100 bottles in under an hour.


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Mineral Terpentine ("terps") is magic for those labels with really tough adhesive. Peel / scrape the label off as best you can. Then just a small amount on a rag works wonders. Rub on gently, then after a couple of seconds as the solvent action kicks in rub a bit harder. Then wash off well in soapy water. I had several Epic empties. Some of their labels use ...


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I found an easier way to clean these mineral deposits out of my bottles. While doing some research on removing hard water scale from pots, I read that denture cleaning tablets can be effective for that purpose. Even though switching to store-bought water for my brewing has prevented the residue from forming in any of my batches from the past year, I still ...



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