djrockinsteve
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- Jan 2, 2010
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While I've been cleaning several cases of bottles I have come across many champagne bottles with sparkling strawberry, blackberry wine etc. labels on them. I was wondering two things, are these sealed with a cork or a plastic champagne stopper?
Secondly if these were not force carbonated how much inverted sugar can be added to give it that light fizz?
I have champagne aging now and I wouldn't want that much pressure, just curious about these lighter variations.
Anybody have any input?
Secondly if these were not force carbonated how much inverted sugar can be added to give it that light fizz?
I have champagne aging now and I wouldn't want that much pressure, just curious about these lighter variations.
Anybody have any input?