On Jan 22, 9:35*am, "frederick ploegman" >
wrote:
> Solid CO2 is much too dangerous. *Don't do it !!
>
> The following is pure SWAG, so take it with a grain of salt.
>
> I read this and the google link, and no where do you mention
> the acid or alcohol levels in the base wine that you used. *I
> think maybe the alcohol was too high in the base wine to
> start with. *Yeasts die when they hit their maximum alcohol
> tolerance.
>
> To make sparklers, you gotta start with a still dry wine that is
> low(er) in both acid and alcohol than you would normally
> have in a dry table wine. *Low(er) acid because the second
> ferment adds carbonic and you want the end product to be
> balanced not "sharp". *Low(er) alcohol because the second
> ferment makes not only CO2 but also more alcohol !! *If
> _total_ alcohol reaches the max tolerence of the second
> yeast before it can produce the necessary amount of
> carbonization, it will die too soon and leave you with duds.
>
> If my SWAG is correct, about all you can do now is to
> buy a "Seltzer" bottle that uses CO2 cartridges and
> carbonate each bottle as you open it. *HTH
>
> * * * * Frederick
>
> > 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...owse_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?- Hide quoted text -
>
> - Show quoted text -

Good point on the alcohol, it should be 10 to 11% to start and be
dry. I go with higher, not lower acids though, I aim for 8g/l at
bottling. I leave mine on the sediment for years, usually at least
3. Temperature could also be an issue; it needs to be stress free for
the secondary. At least 70F is what I'm thinking, 75 would be better.

Joe