1
Chemistry / carbonating a liquid
« on: 27/05/2005 23:36:06 »
OK so I have a champagne bottle, a closure, some wine and some dry ice. I want to make sparkling wine. I thought I would put the wine in the bottle leaving a couple cm. headspace at the top, drop in a measured amount of dry ice and quickly cork it. I shouild be able to get the right level of carbonation this way.
My concern is that the rate that the CO2 sublimes would be greater that the rate that it dissolves in the liquid. The pressures would build up in the neck of the bottle and it will explode. Is this a valid concern?
My concern is that the rate that the CO2 sublimes would be greater that the rate that it dissolves in the liquid. The pressures would build up in the neck of the bottle and it will explode. Is this a valid concern?