Initial disclaimer: I have never intentionally produced a sparkling wine.
That being said, if you've got any residual yeast in there, have you
considered adding une petite dossage of priming sugar to a couple of bottles
(as homebrewers do.) Re-cork & wait 2 weeks and see what happens. If you're
using heavyweight glass with proper corkage & basketing, then bottle bombs
may be avoidable. This may be a safer, cheaper option. Then again, see
the 1st line... HTH regards, bob

> wrote in message
...
> Alright, I've got the first batch of Champagne bottled for several
> months now. I pulled out a bottle to test how it was going- and was a
> bit disappointed. Nose, taste- all was good (a bit sweeter than I was
> shooting for but acceptable) except for one tiny thing: Not enough
> bubbles.
>
> There was barely any pressure on the bottle and a freshly poured glass
> wouldn't even foam- although there was a bit 'tingly' sensation saying
> dissolved CO2 was present, it isn't enough by far to make a good
> sparkler.
>
> SO, since I had already fed this as much yeast as possible (see
> http://groups.google.com/group/rec.c...2c1c2292eff66c
> ) I don't want to pour the bottles out and try again.
>
> I'm sure it's been done before but I'd like to know personal
> experiences with adding solid CO2 to bottles after disgorgement. 1.8g
> of solid CO2 works out to be 1L of CO2 at STP. If I wanted 9 atm of
> pressure in the bottle (and thats insane) that would be 6.75 L of CO2,
> or about 12g of solid CO2.
>
> Now I'm not opposed to making hand grenades.... and I could test them
> in small batches. I just want to be safe...
>
> Suggestions?