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 at
http://groups.google.com/group/rec.c...0 1ddf9a5128b

(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