I’m new here, I have brewed one batch of beer was thinking about making wine, I was wondering if it can be carbonated at bottling like beer?
You betcha. Just use beer bottles and calculate the priming sugar and volumes of CO2 with a priming sugar calculator. Wine bottles can’t handle pressure.
Although champagne is carbed to extremely high pressures, stick to beer carbonation levels, so 2-3 volumes CO2. Also, make sure your wine is fermented dry before adding any sugar, otherwise you’re risking bottle bombs. And by dry, your specific gravity should be 0.995 or lower.
If you want to carbonate to champagne levels, make sure you get champagne bottles and corks/cages. They’re designed for 6-7 volumes typically.
Thank you for the advice!