"James" wrote in message
...


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.

Thanks for the responses guys. I am using very high quality champagne
bottles (the glass on the bottom is about 1/2 an inch thick!) When you say
90 psi are you using Cornelius kegs for your secondary fermentation or doing
the secondary in the bottle itself? I have a counter pressure bottle filler
so I can pre-pressurize the bottle to what ever psi I want before starting
to add the liquid, however I'm afraid to go over the 40 psi mark as I could
see myself getting a face full of glass lol. (I wear safety glasses when
filling) hmm let me get my questions into an easier to understand format:
1:Are you doing your 2ndary in a corney keg or a bottle, and if in a bottle
how are you measuring your psi?
2:When using a counter pressure bottler what is a safe max psi to work with?
I've heard many times champagne bottles are good to 90 psi but to me it
seems crazy to pump it up to 90psi when I'm only a few feet away.
3:For those that do counter pressure bottle what psi do you use?

A few more notes when I bottle I have the bottles in a freezer before hand
and the keg is only a few degrees above freezing (4-8 aprox). I am told
this helps keep the Co2 from coming out of the liquid.

4:I guess I could pump the Co2 up to 90 psi while in the corney and then
drop the pressure down to 35 or so psi for bottling, would this work and be
safer?