First off, I agree that Pinky's reply was snobby and ridiculous.
This is supposed to be a group for all levels of winemaking, from decades of experience trying to trouble-shoot a unique problem right on down (or up?) to first-timers trying to make pop wine for new year's.
If you don't like the post, or think it's beneath you, then just don't reply--it's that easy.
A reply like Pinky's serves no purpose than to say that he feels he's above this poster based solely on his level of wine experience.
Now, on to the heart of the matter.
What you'll produce the way you are suggesting will certainly not rival any commercial bottling.
That's not to say that there aren't artificially carbonated commercial wines--in fact, I believe that Moscato D'Asti is artificially carbonated and it is considered a fine wine. If I'm wrong about this, there are still plenty of commercial bottlings like spumante's or "sparkling wines" that are carbonated the same way that pop is.
If Baby Duck can sell well and be drank by many on New Year's, yours should go over just fine...and if it sucks, no one will notice by the end of the keg !!!
