On Jan 20, 2:14 pm, wrote:
> 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 (seehttp://groups.google.com/group/rec.crafts.winemaking/browse_thread/th...
> ) 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?

I don't think that is the right way to go, if you do 90 PSIG is max,
60 is safer.

Champagne yeast isn't for secondary, sprinkling the EC1118 was
probably an issue too. I think you filtered out the nutrients when
you sterile filtered, you may want to make a new starter with EC1118
at at least 1 gram per gallon and a nutrient load near max for
whatever you use. If you mix up a cup and inject it into the opened
bottles you could airlock one to ensure activity. It will start in a
day or it won't...

The possible problem with the dry ice is twofold. The bottle probably
won't crack but it's thick and thick glass hates temperature
variations across the thickness. The main one is you won't get any
creaminess from dead yeast with a quick carbonation.

I had a mead like yours but wines always seem to go fine for me. I
use Seyval for the base and want a long time on the yeast, I like old
sparklers, not the tart young ones.
Joe