pressure of champagne versus pressure of seltzer water? also, uncorking champagne bottles?

Question

I was curious as to how the pressure of champagne and seltzer water compare. I need to test a device intended for champagne bottles but am planning to simulate the pressure that causes the cork to pop out of the bottle using seltzer water. How should I increase the pressure within the bottle of seltzer water so it approaches that of champagne (heating, shaking, etc.)

Additionally, I plan to reuse the same bottle. I.e. I'd do a trial uncorking, pour in more seltzer water, recork, and do the test again. How does that affect the force with which the cork comes out (the recorking and reusing versus using a new bottle every time?)

Answer 1

Champagne and seltzer water are similar in that the pressure is CO2. Seltzer had CO2 injected while champagne was bottle fermented. The key will be to measure the concentration of CO2. Just like any carbonated drink, when you warm it and shake it the CO2 pressure increases.

What kind of cork will you be using, plastic or natural?
If you are using plastic you should be able to reuse the cork several times. If natural, forget it the cork was compressed into the bottle using a machine. You can rent a machine that will insert a new cork into the bottle if you are in an area that has wine industry around.

j

Answer 2

The pressure of any bottled liquid with dissolved gases in it varies according to the temparature.