Joe Sallustio wrote:
On Apr 6, 6:05 pm, "Dirty Harry" wrote:

Does anyone here force carbonate sparkling wine? I have some corny kegs and
lots of Co2 to play with. Right now I have some white wine in the keg at 35
PSI in the snowbank for about a day. I've rocked it back and forth a lot to
help the Co2 dissolve. What pressure do you want to bottle it at? I have
good quality bottles that I just tried at 35 psi (wearing safety glasses!)
with counter pressure bottler and it worked just fine but the wine is still
lacking major fizz. Does it need more time? Also what PSI do most of you
let it soak in at? This site has a calculator that gave me about 30 psi for
4 volumes at 5C,http://www.iancrockett.com/brewing/info/forcecarb.shtml,
how many volumes do most of you use?


I dont follow that but I shoot for 90 PSIG, 6 atmospheres. I use
natural carbonation though, not compressed gas.
Joe
I would agree with Joe on that. There are some fizzy wines in the market
place wich are marked Carbonated, meaning that they are force carbonated.

Are you using champagne bottles?


James.