Champagne on Tap

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Champagne bubbles dissipate quickly and don't form a head.

I've considered a similar technique by blending cheap chardonay with a little pinot noir, putting it under lots of gas, then dispensing as homemade Cuvée Brut.

Or just refill empty bottles of Cristal and sell it out of the trunk of my car at a local nightclub.
 
SnidelyWhiplash said:
that would be somewhere like 50psi at 39F. are normal regulators, disconnects, and hoses ok for that much?
Click to expand...


I've never used mine quite that high, but I've done soda at 35 psi in my kegerator. The only thing is, you need LONG 3/16" lines to balance it. My soda line is 30' long. I have a semi-rigid line (from McMaster-Carr) because it coils up nicely on top of the keg, but regular "beer line" is fine also.
 

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