Tags
Blog, Champagne, Cooking Blog, Dinner, Food, Molecular Gastronomy, Recipe
Bubbles baby. That’s what it’s all about.
I purchased a soda siphon and I have been working with it for a few weeks now. Keys to success using a soda siphon…..finding the right temperature in order to have bubbly bliss in a carbonated creation. Let’s just call this “Instant Champagne 1.0”. Good things happened but ideal achievements were not met.
Eric
Jet City Gastrophysics 
Haha, for our vintage soda siphons they used to advertise exactly this use in the 1930s: To make your own champagne.
I think the key feature to success is good wine, enough pressure and time. Have you tried to leave it in the fridge for one night?
Best,
Martin