Pressure rated bottles are typically thicker and heavier than standard wine bottles because they need to withstand the force of pressure from inside the bottle. With Champagne, the carbon dioxide in the wine pushes outward with a force of up to 90 pounds per square inch (over 6 bar, 6 atm, or 620,000 pascals!). This is why classic champagne style bottles are thick-walled. Any level of carbonation requires a glass bottle that was engineered to withstand the force created within.

If you are creating a product that will ferment in the bottle or you plan to add carbonation after fermentation, be sure to choose bottles and closures that work with you to safely contain and preserve your beverage! The experts at Waterloo Container can work with you to create a perfect pairing of bottle and closure to keep the taste and the fizz safely inside the bottle! Visit https://bit.ly/3US99Lz to find out more!