Speaking of beer, I gave two 22-oz bottles of a year-old bock beer to a friend last week. When he opened the first bottle, it fountained quite spectacularly. He told me about this, so we decided it was best to open the second bottle together and outdoors. That second bottle was just fine.
What happened? Double-primed?
(I don’t recall for sure if I bottle primed or batch-primed that one.)
When I still used to bottle, many moons ago, I would get that too.
I think it has a lot to do with the distribution of the priming sugar. When the sugar is added to the bottling bucket, unless it is completely and thoroughly incorporated, some bottles will be under primed and some will be over primed. Constant stirring is the key I think.
My buddy who still bottles goes one further and adds the sugar to some sterile water and heats it up until it is completely clear then adds that to the bottling bucket. Liquid vs solids and all that. He still stirs it frequently to avoid the heavier sugars to sinking to the bottom.
Cheers,
knewshound
Do you remember what type of sugar you used to prime that Bock?