Text 1157, 34 rader
Skriven 2007-06-25 22:04:22 av DAVID WILLIAMS (1:250/514)
     Kommentar till en text av Miles Maxted
Ärende: Re: Freezing
====================
->  DW> I doubt that it had anything to do with carbon dioxide. If there was 
->  DW> nowhere for it to go, it would just stay dissolved in the liquid. 
 
-> I have great fun these days re-bottling some fizzy drink for a  
-> family worker's lunch.  The CO2 escapes into the new bottle until  
-> an equilibrium is reached ... and heaven help me if I've not  
-> screwed the new top tightly enough - it's capable of pumping the  
-> contents into the lunchbox. 
  
I used to make wine and beer, and once tried making champagne. That's a 
challenge! At a late stage of the process, the liquid is put into very 
strong, thick-walled bottles, which are corked, and the corks are 
wired in place, so the pressure can't push them out. The bottles are 
then stored for several weeks more or less upside-down, with the corks 
downward. A final fermentation takes place, producing CO2 which cannot 
escape. so the wine becomes "sparkling". The yeast settles onto the 
cork. Later, the neck of the bottle is frozen, producing a plug of 
ice, and the cork is removed, along with the yeast. The bottle is then 
re-corked and re-wired, and the ice is allowed to melt. If all goes 
well, the champagne is then clean and yeast-free, ready for drinking. 
  
Some of our corks were not wired sufficiently well during the 
fermentation. We had the bottles in the basement, below the living 
room. Several tiems, we heard a bang, a hissing noise, then a 
tremendous blow agains the underside of the floor. A cork had blown 
out, and the bottle had shot up like a rocket, hitting the floor. 
  
All this would have been worthwhile if we had ended up with good 
champagne. But in fact it was undrinkable. I have no idea what went 
wrong. 
  
                           dow 
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