The cork on a champagne bottle is pretty much the same as a wine cork.
When inserting the champagne cork we do not insert it all the way, leaving about 1/4 of the cork sticking out of the top.
After corking we add the cage to hold the cork in while the wine referments in the bottle. The refermentation is what adds the bubbles (yeast eat sugar and release alcohol and carbon dioxide) and the pressure (carbon dioxide) mushrooms the head of the cork as the pressure is trying to push the cork out of the bottle.
When the champagne is bottled, the fermentation process hasn’t completed yet and the yeast continues to make carbon dioxide. The corks can more or less be pressed in (usually by a machine) like normal wine bottling.
The fermentation process continues after bottling and this produces the carbon dioxide that dissolves in the “wine” to make it bubbly when the bottle is uncorked.
At least, this is how it worked for my home made bubbly!
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