While readinga topicposted on another forum about how to add c02to allow for sparkling wine,I had a weird idea pop into my head that I wanted to run past you guys. I once read an article, it might have been in Wine Maker Magazine, about how winemakers after topping off their carboys will drop in a little bit of dry ice, and then insert the bung and airlock. Since c02 is heavier then 02, as the dry ice evaporates in the wine the c02 sits on top of the wine, pushing the 02 out of the carboy, ensuring that you’re that absolutely no 02 touches your wine. Now, while thinking of this, couldn't this same idea be used in introducing c02 to try and make sparkling wine? Fill your champagne bottle to the appropriate level, drop in the dry ice, quickly put in the stopper and wire it shut. Simply let sit for a few weeks and you should have sparkling wine, no?