How to crack a bottle of Champagne:
| And this is the way Napoleon used to crack the champagne bottles: Before opening the bottle, please read the safety instructions and follow them ! ''Decapitating'' a bottle is really easy. Please make sure you hold the bottle and sword not into the direction of people or walls. Use the sword only outside. Please pay real attention to the security warnings on the back of the packaging. Take the equally refrigerated champagne bottle with cork and remove both the aluminium foil and the little wire basket. Do this carefully, so that the cork does not escape by itself. Please pay attention to the fact that the bottle should not be too cold or too warm because this could cause the breaking of the glass. It is also important that you do not shake the bottle because this could create too much pressure inside. The pressure in the bottle is 6 Bar. Take the bottle tightly in one hand with your arm almost outstretched and the cork pointing away from you. The bottle has to be slightly inclined forwards and up (approx. 45°). Make sure that there is a safe distance to people and objects around you. Take the sword handle firmly in the other hand. Lay the blade flat either on it’s edge or on it’s back and direct it to the cork. Keep sufficient distance from the blade to the neck of the bottle. The bottle is cracked at the neck of the bottle and not at the cork! Drag the blade forwards along the bottle with a controlled movement and little swing so that you hit on the bottle’s bulge, not on the cork. If it does not work out the first time, try again. Better with less strength than with too much! The neck of the bottle is separated and flies forward, together with the cork, producing a pop. The speed is about 200 km per hour and can reach a distance of at least 15 m!. The champagne streams from the bottle with approximately a pressure of 6 Bar. Have the glasses ready, the champagne comes streaming out!
Please note the following advices:
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