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?