That's weird, ressurecting a thread from 6 years ago!!, shouldnt this be "how watery can you make porridge before it loses it's capacity as a filler, and is it acceptable to add modest amounts of sawdust to pad it out".
The contraction in the economy in the first 3 months is a major downer!!!
According to the website below "The Champenois say that you should not keep Champagne for longer that it was cellared originally, so that means from two years for a non-vintage, and from three years for a vintage"