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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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"Billy Mitchel" wrote in message news:1bGcb.1972$N94.1230@lakeread02...
If you were to force carbonate a champagne in a keg and then bottle, about how many volumes of CO2 would you recommend? I was thinking about force carbonating 3.0 volumes of CO2, expecting to lose about 0.2 volumes in the bottling process, giving me a total carbonation of 2.8 volumes? Should that be enough to retain the effervescence of champagne? (Actually, it's maple mead with sarsasparilla that I want to bottle to resemble a "holiday" champagne) Billy I see no one replied to this, and I've always been curious about the same. Anyone? Bueller? Bueller? Deadend |
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