They create enough pressure to burst the bottle, covering an entire room in a slimy stinky layer of sugar and yeast. If you happen to close them with an unmodified cap, that is. Yes, you can take a fine air stone as well.
The rate of CO2 production depends a little on the mix, the water, the yeast etc, but I would say it takes about a day or two to ramp up to full, more or less constant production, and then after 7 to 21 days it peters out.
The CO2 output goes down with lower temps and up with higher temps. This is mostly a good thing, because if it is colder at night the output is decreased, and at night the CO2 isn't used. I heard of ppl trying to control CO2 production by heating the bottles with ballasts or letting them stand in water with controlled temperature.
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