Cider Digest #0432

Published in

· 7 months ago

Subject: Cider Digest #432 Mon Apr 18 18:00:03 EDT 1994 
Date: Mon, 18 Apr 94 18:00:03 -0400 
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Cider Digest #432          Mon Apr 18 18:00:03 EDT 1994 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 

Contents: 
  Don't boil pressurized bottles. (_Ralph Reed) 

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Date: Mon, 18 Apr 1994 09:05:24 -0700 (PDT) 
From: _Ralph Reed <reedr@BCC.ORST.EDU> 
Subject: Don't boil pressurized bottles. 

        The boiling of pressurized champagne bottles is dangerous because of a  
build-up of pressure.  This happens because of two reasons.  One, the  
solubility of a gas in a liquid is less at higher temperatures.  (Notice  
how a cold can of Coke will foam a lot more when it is poured into a warm  
glass.)  Two, increasing the temperature increases the pressure of a gas.   
(Try taking a beer out of a hot trunk in the summer and opening it.) 
I think that many people are very casual about the pressures involved in  
making, for instance, champagne.  The pressure is about 6 atmospheres or  
almost 90 pounds per square inch, all incased in glass!   
        I make bubbly at home and I try to retain a certain amount of  
healthy paranoia. It is a good idea to handle bottles while wearing some  
type of glasses, especially when they are warm. In the champagne industry,  
they always plan on a certain amount of breakage, as much as 50% back in  
the early days of Champagne and more like less than one percent these days. 
        An eye doctor acquaintance here in Oregon told me that two of the  
largest sources of injuries that give him business are racquet balls and  
"champagne" corks. 
        Enjoy! 

 
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