As a newer member to the forum here, it's always good to hear good advice, so it's appreciated Revvy. It might of been prudent to mention that of course normalization of carbonation in different solutions take different times, and it is based on many factors, as in the greater the surface area exposed the faster the solution will be saturated, as well of course as the already stated qualities of the solution in the first place, and the amount of pressure the solution is put under.
For those who do not know, thats in essence what is happening, and does happen with using active culture as a carbonation method.
since the yeast is producing internal to the product, the surface area itself isn't much of a factor, but certainly the activity of the yeast would. I think y'all pretty much are saying the same stuff as each other, nothing thats said really has been a contradiction as far as I can see. It's all good stuff.
hefe or not, 6 days or 6 months, it's all the same stuff, just different factors contributing to it, eh?
For those following the thread and do not know btw, hefe means yeast and they're referring to a hefeweizen more then likely. wiezen meaning wheat. Quite yummy, but will have large yeast sediment. IE, 6 days and it's normalized because the factors are different. I can normalize bread in 45 minutes.
As a side note, shaking them up and looking for bubbles isn;t a way to tell absorption or normalization levels. since the product is under equal pressure it just wouldnt work as far as I can see, you certainly wouldnt get nucleation....but I'm not knocking it.....it may be a failure of my thought process and understanding. (this isnt being snide btw, I am wrong as much as anyone else easily and realize I have plenty more to learn, I just don't see it.