Bottling question

[yahoo]

Once I finish making the drink, and I allow it to refrigerate - are
there any hazards in pouring it into glass bottles and using a
capping machine? I plan to seperate the yeast from the drink by
slowly pouring it out (about 90% of it at least) and leaving the
yeast at the bottom of the bottle. I guess the question I'm trying to
get at is... if I pour the drinks into glass bottles and cap them,
but then the drinks warm up (lets say in my trunk after a party), is
there any possibility of the drink beggining to ferment again and
exploding due to the pressure? Will the drinks go bad due to several
temperature changes? If sulfites are a necessity for the bottling
process, where can I get them?



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ORGINAL POSTER: neldaarjr4
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