I am making soda using champagne yeast in FL. The plastic bottles are left in my house to ferment. The house temp is about 77 degrees. The bottles seem to get stiff around 24 hours. That seems awfully quick. What do you think?

Is there a better way to know when the soda is "done." The squeeze method seems pretty in accurate. I thought using a tubeless tire value attached to the PET cap. Then attach a pressure gauge. Has anyone done this before? What PSI do you recommend? People do something like this for forced carbonation. But can it be done for yeast carbonation?

How do you measure done?

Thanks
Kevin

If you're using PET bottles, not sure anything but squeezing will work.

From another Kevin in Florida...
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Bottoms up!
Kevin Guske

So heres a tribute toast with root beer in hand to you and the many mugs of suds along your happy trails. --Charles Wysocki, artist and root beer fan, 1928-2002

You can still measure pressure if you are using PET bottles. I am going to make up a pressure tester and see how it works. It will only cost about 5 dollars

Kevin