Forced carbonated champagnes?
 

"Billy Mitchel" > wrote in message news:<1bGcb.1972$N94.1230@lakeread02>...
> If you were to force carbonate a champagne in a keg and then bottle, about
> how many volumes of CO2 would you recommend?
>
> I was thinking about force carbonating 3.0 volumes of CO2, expecting to lose
> about 0.2 volumes in the bottling process, giving me a total carbonation of
> 2.8 volumes? Should that be enough to retain the effervescence of
> champagne?
>
> (Actually, it's maple mead with sarsasparilla that I want to bottle to
> resemble a "holiday" champagne)
>
> Billy

I see no one replied to this, and I've always been curious about the
same. Anyone? Bueller? Bueller?

Deadend