![Here's my trick for determining the proper carbonation pressure prior to pasteurizing the champagne bottles. When it's at 50-60psi I pasteurize and lock in the sweetness and carbonation while preventing bottle bombs. : Here's my trick for determining the proper carbonation pressure prior to pasteurizing the champagne bottles. When it's at 50-60psi I pasteurize and lock in the sweetness and carbonation while preventing bottle bombs. :](https://i.redd.it/stknardexhp41.jpg)
Here's my trick for determining the proper carbonation pressure prior to pasteurizing the champagne bottles. When it's at 50-60psi I pasteurize and lock in the sweetness and carbonation while preventing bottle bombs. :
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