Originally Posted by Aunt_Ester
Anyone know the approximate maximum pressure that 12oz and 22oz bottles are made to handle?
** I just found this on another thread:
That's interesting about the 4 volumes pressure limit.
I added 5 oz corn sugar to a 6 gallon batch, so the corn sugar would have added (5/16)*46/6 = 2.4 points of gravity to a batch. This amount of corn sugar, according to beer smith, will give it 2.5 volumes of carbonation. So points roughly correspond to volumes with corn sugar, which is 100% fermentable. ie. 2 points would give you 2 volumes.
So, if my fermentation actually was incomplete by 2 points, and assuming a wort that was 75% fermentable, those 2 points of fermentation that are completed in the bottle should add 1.5 volumes.
So I would be right at 4 volumes! Yikes.
Of course I know this assumes my fermentation was actually incomplete, which hopefully it wasn't.