Sparkling wine

I would agree with Joe on that. There are some fizzy wines in the market place wich are marked Carbonated, meaning that they are force carbonated.

Are you using champagne bottles?

James.

Thanks for the responses guys. I am using very high quality champagne bottles (the glass on the bottom is about 1/2 an inch thick!) When you say

90 psi are you using Cornelius kegs for your secondary fermentation or doing the secondary in the bottle itself? I have a counter pressure bottle filler so I can pre-pressurize the bottle to what ever psi I want before starting to add the liquid, however I'm afraid to go over the 40 psi mark as I could see myself getting a face full of glass lol. (I wear safety glasses when filling) hmm let me get my questions into an easier to understand format: 1:Are you doing your 2ndary in a corney keg or a bottle, and if in a bottle how are you measuring your psi? 2:When using a counter pressure bottler what is a safe max psi to work with? I've heard many times champagne bottles are good to 90 psi but to me it seems crazy to pump it up to 90psi when I'm only a few feet away. 3:For those that do counter pressure bottle what psi do you use?

A few more notes when I bottle I have the bottles in a freezer before hand and the keg is only a few degrees above freezing (4-8 aprox). I am told this helps keep the Co2 from coming out of the liquid.

4:I guess I could pump the Co2 up to 90 psi while in the corney and then drop the pressure down to 35 or so psi for bottling, would this work and be safer?

One more quick note, I got all the c02 gear so I wouldn't have to do another fermentation in bottles and have to worry about the sediment. Its for beer as well as sparkling wine, and also probably some white wine with berry syrup (wine coolers?) this summer.