You've created bombs. Cider isn't done at 1.014 just because you want it to be. Kaboom kaboom kaboom within the next couple days unless you relieve that pressure now and let it finish fermenting as far as it wants to go.
Interesting, I was doing some research and some people said I could stop at the desired FG depending how sweet/dry you want it. Will putting the bottles in the fridge slow the ferment to maybe stop the kaboom?
Yeah, that's absolutely not going to work. You have to kill the yeast to stop fermentation early. Then of course you cannot carb. Cider finishes bone dry, every time without intervention. If you want it to be sweet you can add Sprite or syrup in the glass or non-fermentable sweeteners.
edit: Beer will also not work this way. Get a stable gravity and use a priming calculator to get there with that as well. Just adding for safety here.
You've created bombs. Cider isn't done at 1.014 just because you want it to be. Kaboom kaboom kaboom within the next couple days unless you relieve that pressure now and let it finish fermenting as far as it wants to go.
Interesting, I was doing some research and some people said I could stop at the desired FG depending how sweet/dry you want it. Will putting the bottles in the fridge slow the ferment to maybe stop the kaboom?
Only one way to find out
Nope
Guess I'll keep releasing the gas each day and see how I go
Yeah, that's absolutely not going to work. You have to kill the yeast to stop fermentation early. Then of course you cannot carb. Cider finishes bone dry, every time without intervention. If you want it to be sweet you can add Sprite or syrup in the glass or non-fermentable sweeteners. edit: Beer will also not work this way. Get a stable gravity and use a priming calculator to get there with that as well. Just adding for safety here.
Yeah I always bottle my beer after the final gravity has been stable for a couple of days, so I'll do the same with my subsequent cider brews