I'm bottling a mead to pass out around Christmas time. I know mead isn't traditionally carbonated, but I want that satisfying cork pop and super effervescence. I have a floor champagne corker and an assortment of champagne bottles, belgian bottles and 375mL Vinnie bottles (Russian River). I'd rather not bottle everything in 750mL as I don't want to give away ALL my mead. So I'm thinking of using the 375mL Vinnie bottles, although I read somewhere Vinnie recommended not exceeding 4 volumes CO2 in those. They can take a champagne cork and cage. So my question is, will 4 volumes CO2 be enough to create that POP? At the very least I want them easy to pop out with great carbonation.

For the 750mL champagne bottles (with the dimples at bottom), I know they can handle ~7 volumes CO2, so that's what I'll do for those.

I think I'll experiment with a few before committing to bottling the full 10 gallons.

** EDIT: It has been a while since I corked and didn't think it through. I'll be using belgian corks for the 375mL and champagne corks for the real champagne bottles. I think 4 volumes CO2 will be plenty to pop the belgian cork... it just won't be the same as actual champagne. I don't know of any 375mL that can handle that kind of pressure (typically that have that dimple at the bottom).

  • It'll depend on the cork you use, but from what I've read, champagne is usually over 4 volumes, so standard cork in standard-width opening will not pop on it's own.
    – Mołot
    Commented Nov 14, 2015 at 13:53

1 Answer 1


"At 10 °C and 5.6 atm, a cooled champagne bottle (V = 0.75 L) would contain ca. 9.5 g of dissolved carbon dioxide (Table 2) [3]. Once the bottle is opened the CO2 pressure falls to at most 1 atm. Solubility considerations dictate that at 10 °C no more than 1.7 g will remain dissolved, so roughly 8 g of CO2 must suddenly be set free. This quantity of CO2 corresponds to a gas volume of 4 L — more than five times the volume of the bottle."


This suggests that Champagne has roughly 6.3 volumes of CO2. 4 volumes should give a good POP and nice carbonation, but for the full Champagne effect you need to be up around 6-6.5, this will have to be in Champagne bottles or you will likely return one day to exploding bottles.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.