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I use salted water frozen in soda bottles in coolers. It works far better than ordinary water for these same reasons. Use a kitchen scale and dissolve ~ 1unit salt in 10 units tap water then freeze. Using soda bottles is important because ordinary water bottles don't tolerate inevitable pressure from freezing/thawing/re-freezing. Still need to leave space for expansion of course.
Sous vide cookers can be set to 0 so they donβt heat and then put into a bucket of ice water where they circulate the water continuously. If you own a sous vide cooker this will bring beverages down fast
I mean this is basically just a chemistry experiment. Nobody is going to go through this trouble to chill a bottle of wine more quickly. Not that im complaining here, I like how you bring chemistry into the kitchen. You could use two different size coffee cans and fill the big one with the salt and ice solution and the inner with cream/sugar/pectin, the just roll it back and forth on the floor for 5-10 min and you have ice cream. Possibly a more useful example of this endothermic reaction. Mind as well say what kind of reaction it is as well if youβre going to do some chemistry!
Colligative properties. Solutions have higher boiling point and lower freezing point.
Every first year chemistry student should know this.
Thank You. π§
Just throw the bottle into the freezer for 15 min.
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LOL only Americans would measure water in cups or grams π
I use salted water frozen in soda bottles in coolers. It works far better than ordinary water for these same reasons. Use a kitchen scale and dissolve ~ 1unit salt in 10 units tap water then freeze. Using soda bottles is important because ordinary water bottles don't tolerate inevitable pressure from freezing/thawing/re-freezing. Still need to leave space for expansion of course.
Why does salt have to be kosher, and an expensive brand?
Buy one of those affordable, quick wine chiller devices?
Buy a spin chiller and with just ice you can cool a bottle in one minute
That's like $3 worth of salt you used. I'd rather just wait a few more minutes.
So just pour salt down the drain afterwards?
Sous vide cookers can be set to 0 so they donβt heat and then put into a bucket of ice water where they circulate the water continuously. If you own a sous vide cooker this will bring beverages down fast
I mean this is basically just a chemistry experiment. Nobody is going to go through this trouble to chill a bottle of wine more quickly. Not that im complaining here, I like how you bring chemistry into the kitchen. You could use two different size coffee cans and fill the big one with the salt and ice solution and the inner with cream/sugar/pectin, the just roll it back and forth on the floor for 5-10 min and you have ice cream. Possibly a more useful example of this endothermic reaction. Mind as well say what kind of reaction it is as well if youβre going to do some chemistry!
Diamond Crystal has gone from $5-6 to $10+.This is kinda expensive since it just goes down the drain
Thank you for sharing this.π
This is another reason why I love science π· Cheers!