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Updated: August 9, 2017
Answer - It sounds like he has not given the cider a sufficient time to completely ferment before sealing. He should measure the sugar content with a hydrometer and periodically take measurements as it ferments until the readings level off to a minimum value. Or he can attach a tube to a fermentation vessel allowing the escaping gas to bubble through a water trap. When the bubbles stop, the cider is done. At this time, the sugar has been fermented to alcohol and very little additional CO2 will be generated.
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