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