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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.

Forced carbonated champagnes?



 
 
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Old 03-10-2003, 01:33 AM
Deadend
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Default Forced carbonated champagnes?

"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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