I just bottled my first batch yesterday, and already, all of the bottles are rock hard with pressure. is this normal? Or do you think I added too much priming sugar to the bottles?
Hmm, maybe if he bottled at 100° ? Higher temps sure do speed things up. Especially if he isn't following the 1-2-3 system, he may have lots of yeast to rapidly eat lots of sugar...
By my math, it should be closer to 1 3/4 teaspoon per liter, however, measuring by volume instead of weight is inaccurate at best. I think it will probably turn out ok but you might want to pop the tops on the first one over the sink.