>
> Beer is like milk, it goes bad if it hangs around to long, gets flat
> and spoils.

I don't know about that Steve, for whatever reason home bottled beer
seems to follow wines, I have had them a year later and was suprised
how good they were. The bigger problem is finding a way for them to
sit that long...

Ok, on the Sparkling wines:

Use champagne bottles if going for standard pressures of 60 to 90
PSIG.

It's better if the base wine is higher in acid, typically you shoot
for 8g/l; yours probably are not that high.

The wine should be bone dry to start and clear. You can test sugars
with clintest tablets. If is has residual sugar over 0.2% you reduce
the added sugar accordingly.

The ratio of sugar to prime with is 4g/l per 15 psig pressure increase
(15 PSIG =1 'pressure'; never exceed 6 pressures for any reason).

That should get you started and I agree with Steve, if the wine is
clear and stable go ahead and get started. 60F is pretty cold for
secondary fermentation though; 70 Fwould be better.

Joe