I would be concerned about increasing the pressure and breaking the bottles. Based on a post above, it sounds like the commercial breweries use a speical oven that raises and lowers the temps slowly to avoid thermal shock. Perhaps you could approximate that process by using the oven and baking in steps... 120 15 minutes, 130, 140, etc, and then double the step temps until one breaks to see where the limit point is.
I believe that commercial breweries use a filter to physically remove the yeast, then force carb and bottle. Would it be more realistic to approximate that instead? perhaps filter to a keg, force carb with co2 and then bottle and cap?