Droopy wrote:
Well, take for instance Champagne. Which can ferment up to 90 psi
before quitting.

Sure a lot of strains quit earlier than that, for various reasons, but
I think we are talking about maximum pressure tolerance.



Yes, but the base cuvee is usually low alcohol and even then most
winemakers add a large dose (relative to wine volume) of fresh,
healthy, strong yeast to make sure the bottle fermentation completes.
Again, I think more than just pressure comes into play here.

It depends on what the OP intentions are. I would say during a normal
(if there is even such a thing as normal) fermenation there will be
problems at a pressure lower than 90 PSI.

Andy