Champagne (the drink, not the City in IL "Champaign") is Carbed to around 5 volumes of CO2 which is very high carbonation, for comparison most beers are carbonated to around 2.5 volumes of co2.
this high carbonation provides the effervescent effect you're looking for. Just use the carbonation calculator in BS3 to determine sugar content needed to hit the volumes of co2 you want.
If you're bottle conditioning, you could also use carbonation drops and put in a different quantity of drops in each bottle to test out different carbonation levels.
I believe that Champagne bottles (or belgians) with caps generally do not hold as high of pressure as a champagne bottle that is properly corked and caged.