a senile fungus
Well-Known Member
As far as I know the bubbles are just a byproduct of the fermenting process. Fermentation produces CO2, which, if bottled has nowhere to go and the contents of the bottle become pressurized...I heard (means nothing, people talk shit) that the whole champagne thing came about because the grapes from the region made shitty wine, which became bearable if you got it bubbly enough.... true? Dunno. No less believable than chewing gum being a bi-product of the petro-chemical industry....