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
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?