I made my beer about 5 days ago I mean it's about 5 days that it's vigorously bubbling. I made it in the bottle under a high pressure. Please take a look at my previous question to see how I'm fermenting my beer.
- Now I want to know now (after 5 days of fermentation) how many percentage of alcohol is generated in my beer?
- Is it drinkable now even tho it's still bubbling vigorously?
- Does it ferment faster under high pressure?
Beer size: One liter Amount of sugar: 90 grams Amount of yeast: Half of a tb spoon Type of yeast: Bread yeast Temperature: 25C Fermentation environment: Completely in bottle