Hi,

I have a few questions about carbonated beverages, I'd be grateful for
any answers you can provide or pointers to places I can find answers...

In making carbonated beverages through fermentation is there a formula to
describe the C02 pressure that will be generated by fermenting a known
amount of carbohydrates in a bottle of a given volume containing a within it
a specified volume of beverage (i.e. beer, cider, Champaign)?

I'm wondering how the air space in a bottle affects the carbonation. If the
bottle has too much empty space will the beverage be flat. If there is not
enough empty space might the bottle burst?

What is the typical the amount of sugar added at bottling to generate beer,
cider, champaign?

What is the usual pressure in a bottle of beer, soda, champaign?



Thanks,