Akueck is giving good advice. Yeast can generate enough pressure to explode even Champagne bottles in some situations. If there is more than 10 gravity points of sugar for them to ferment, look out!
If you batches have a lot of acidity, that may prevent them from over-fermenting under pressure, but do keep them stored in a way that if a bottle does fail (or the seal on the lid fails which is also distinctly possible) that it won't cause harm or make a huge mess.
One technique for doing what you are attempting (and not one I recommend) is to bottle at least one bottle in a PET plastic soda container with a screw on top. When it gets carbonated the pressure will cause the plastic bottle to become hard when you squeeze it. At that point, you know the other glass bottles are carbonated and you can quickly move them into the fridge to chill them down and prevent possible explosions. However, you must keep them chilled. If they warm back up again, look out!
I hope yours turn out well.
Medsen
If you batches have a lot of acidity, that may prevent them from over-fermenting under pressure, but do keep them stored in a way that if a bottle does fail (or the seal on the lid fails which is also distinctly possible) that it won't cause harm or make a huge mess.
One technique for doing what you are attempting (and not one I recommend) is to bottle at least one bottle in a PET plastic soda container with a screw on top. When it gets carbonated the pressure will cause the plastic bottle to become hard when you squeeze it. At that point, you know the other glass bottles are carbonated and you can quickly move them into the fridge to chill them down and prevent possible explosions. However, you must keep them chilled. If they warm back up again, look out!
I hope yours turn out well.
Medsen
