Individual bottles of champagne?

[darnheather]

I prefer to buy the small individual serving bottles of champagne (sparkling wine) since I'm the only drinker and can't polish off a full bottle in one sitting. Am I only allowed two small bottles?

 

[MickeyEarrings]

That's a great question, as my next cruise my be a solo trip. I imagine the answer is two bottles.

 

[PrincessShmoo]

I prefer to buy the small individual serving bottles of champagne (sparkling wine) since I'm the only drinker and can't polish off a full bottle in one sitting. Am I only allowed two small bottles?

You are allowed 2 bottles with a maximum size of 750ml each (1500ml). If you bring smaller bottles, it's still only 2. They count the bottles not the total weight.

 

[wombat_5606]

Purchase a champagne stopper. It keeps champagne drinkable for several days. Believe me, I know!

 

[Stratus22]

We brought on board 2 small bottles of Champagne in our carry on and had no issues on our cruise last month. Happy Sailing!!!!

 

[Club Disney Chandler]

This is where common sense needs to step in. I understand why DCL is limiting alcohol brought on, may not like it, but I do understand it. 4 of the little bottles equals 1 @ 750ml, for the love of all things things decent, let her bring on 2 @ 4 packs of little bottles.

I don't even drink and this annoys me!

 

[darnheather]

Purchase a champagne stopper. It keeps champagne drinkable for several days. Believe me, I know!

But how do you keep it cold?

 

[Club Disney Chandler]

But how do you keep it cold?

All the staterooms on DCL have mini fridges but you'd have to remove the shelves

 

[JJsmama]

This question has occurred to me too, but I think it is risky to think they will except 4 minis. I use a champagne stopper which pumps out the air, and it works really well at sealing in the freshness and bubbles. Last night I had a glass for the 4th night from the same bottle and still good! I am planning to take it with me on the cruise. If the bottle doesn't fit in the fridge, you could always stand it in a bucket of ice.

 

[lanejudy]

I prefer to buy the small individual serving bottles of champagne (sparkling wine) since I'm the only drinker and can't polish off a full bottle in one sitting. Am I only allowed two small bottles?

Is there another adult traveling with you? Each adult may bring 2 bottles, and since you indicate you are the only drinker, together your party could bring 4 mini bottles (or more if more adults).

Enjoy your cruise!

 

[phinz]

This question has occurred to me too, but I think it is risky to think they will except 4 minis. I use a champagne stopper which pumps out the air, and it works really well at sealing in the freshness and bubbles. Last night I had a glass for the 4th night from the same bottle and still good! I am planning to take it with me on the cruise. If the bottle doesn't fit in the fridge, you could always stand it in a bucket of ice.

I'm confused. If it pumps out the air, then it pumps out the bubbles. If anything, with champagne you want to *add* air, thereby adding pressure and keeping the CO2 soluble in the solution and keeping the bubbles. At the minimum you want to keep the pressure as it is so that the released CO2 once corked creates pressure (hence the "hiss" when you open a bottle that's carbonated and the air pressure equalizes).

 

[JJsmama]

I'm confused. If it pumps out the air, then it pumps out the bubbles. If anything, with champagne you want to *add* air, thereby adding pressure and keeping the CO2 soluble in the solution and keeping the bubbles. At the minimum you want to keep the pressure as it is so that the released CO2 once corked creates pressure (hence the "hiss" when you open a bottle that's carbonated and the air pressure equalizes).

Ok. I dont know what it does then. Maybe it pumps air IN. Maybe I shouldnt use it with champagne, but i like the result. I do get a nice pop sound when i uncork. I do not claim to be a wine expert. I just know what works for me.

 

[wombat_5606]

I'm not sure what the pump thing is for champagne. I have one of those for wine, but for a champagne stopper, google it. It's a stopper with "wings" that clamp on the lip of the bottle.

 

[MaleficentRN]

This is what I use. If you search "champagne bottle stopper" on Amazon, you'll see a couple. You'll have many more champagne options and it is more cost effective than buying splits if you use this:

 

[tinker6]

I take on 2 bottles of the regular size bottles of champagne. We don't drink the whole bottle in one day so
I drop a few raisins into the open bottle and it keeps the champagne bubbly - just like you opened a new bottle.
It works beautifully

 

[phinz]

I take on 2 bottles of the regular size bottles of champagne. We don't drink the whole bottle in one day so
I drop a few raisins into the open bottle and it keeps the champagne bubbly - just like you opened a new bottle.
It works beautifully

You're creating nucleation points with the raisins. It will actually make the bottle go flat faster by giving a rough surface area for the CO2 to convert to gaseous state if you do it too early. You *can* add them to a bottle that is flat or nearly flat and it may very well allow CO2 to be released, though. Some beer glasses do this with an etched logo in the bottom. Think of it like Mentos and Diet Coke. Giving that rough surface causes the CO2 to bind to it and bring fizz back (provided there is still soluble CO2 in the bottle. A bottle that has been open for a week is not likely to be revived with nucleation points.) I'd be interested in what it's like to use a raisin (or other rough surface) before putting the cap noted above on, though. Perhaps it would increase the carbonation. I may have to try it.

 

[phinz]

This is what I use. If you search "champagne bottle stopper" on Amazon, you'll see a couple. You'll have many more champagne options and it is more cost effective than buying splits if you use this:



View attachment 151643

This is *exactly* what the Fantasy uses on their bottles. They used one on a bottle of ours that we made last a couple of days in Ooh La La.

 

[tinker6]

You're creating nucleation points with the raisins. It will actually make the bottle go flat faster by giving a rough surface area for the CO2 to convert to gaseous state if you do it too early. You *can* add them to a bottle that is flat or nearly flat and it may very well allow CO2 to be released, though. Some beer glasses do this with an etched logo in the bottom. Think of it like Mentos and Diet Coke. Giving that rough surface causes the CO2 to bind to it and bring fizz back (provided there is still soluble CO2 in the bottle. A bottle that has been open for a week is not likely to be revived with nucleation points.) I'd be interested in what it's like to use a raisin (or other rough surface) before putting the cap noted above on, though. Perhaps it would increase the carbonation. I may have to try it.

I read this in a wine magazine that my husband used to get and it worked for us...if I opened the bottle at
6 pm one night it was still bubbly the next night at 6 pm and still very drinkable.

 

[phinz]

I read this in a wine magazine that my husband used to get and it worked for us...if I opened the bottle at
6 pm one night it was still bubbly the next night at 6 pm and still very drinkable.

Correct, but you're supposed to add the nucleation device when the bottle is almost flat so it can draw out the remaining CO2. Adding it ahead of time draws out more CO2 than would be released without nucleation points and will cause it to go flat faster.

https://hotcheapeasy.com/2013/07/16/revive-prosecco-or-champagne-bubbles-with-raisins/