On May 20, 10:44 am, wrote:
> I realize I could do this by hand but the uncertainty has me worried-
> I'm not looking to produce hand grenades in the basement.
>
> I have 54.0 L of Chardonnay that I have intended to turn into
> Champagne. I would like to go for the higher end of the gas pressure
> (90 psig), and have syringes capable of delivering near exact
> quantities of fluid. That said, the recipe I have seen is athttp://groups.google.com/group/rec.crafts.winemaking/browse_frm/threa...
>
> (quoted)
> Step one:Tirage
> INGREDIENTS
> 5 gal cuvee ( or white wine to the rest of us)alc content of 10.5%and
> 6 months old
> 13 oz(390 grams) sugar
> 5 tsp yeast nutrient
> 2 x 5g champagne yeast
>
> I was told you could sterile filter the cuvee (to give the wine a
> 'clean start') prior to inoculation with sugar and yeast, or that you
> could mud it and settle it, or you could go directly into the bottle.
> I haven't decided yet which.
>
> I know there is a CO2 equiv chart for how many grams per atmosphere,
> but I can not locate it.
>
> Help and suggestions greatly appreciated!
>
> Jason

Here is a great background reference, it should have all info you need
and mo

http://www.ext.vt.edu/pubs/viticultu...7/463-017.html

Pp