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In order to keep woodworking finishes from drying in the can, many woodworkers displace air in the can by dumping marbles in. You could probably do the same thi
by munificent 6y ago
In order to keep woodworking finishes from drying in the can, many woodworkers displace air in the can by dumping marbles in. You could probably do the same thing with a wine bottle:
1. Drink as much as you want.
2. Pour small clean marbles into the bottle until the level of the wine is near the top again.
3. Put cork back in.
- pacaro 6y agoThis feels like a surprisingly obvious idea Printmakers sometimes float a layer of water on top of partially used ink to stop it polymerizing. I suspect that floating a layer of oil on top of wine might have some undesirable side effects
- munificent 6y ago> I suspect that floating a layer of oil on top of wine might have some undesirable side effects I love starting a meal with a refreshing glass of Caprese salad dressing.
- codesnik 6y agoI have no idea what marbles are made of, but if they are even remotely similar to actual marble and not, say, glass, I'm sure it'll react with acid in the wine.
- matt-attack 6y agoMarbles are made of glass. Completely inert in this context.
- rsync 6y agoYes, this is very common in beer brewing and wine making - filling up headspace in primary fermenters with glass marbles. I don't like the idea as I don't need a 14th thing to carefully sanitize. Instead, I just displace the headspace with CO2 and have had good success with that.
- odonnellryan 6y agoI'm sure co2 works great, but much cheaper is a manual vacuum device.
- alasdair_ 6y agoThe article strongly implies these devices don’t work at all in practice.
- 0-_-0 6y agoThey work abolutely amazing for me, if you leave it for a while the wine often tastes much better. The vacuum appears to produce a special kind of decanting. (Technically, it's more like 0.5 atmospheres)
- stjohnswarts 6y agothe ones like Eto work because they displace air which is necessary for the bacteria to turn the alcohol to vinegar. Well actually slow it down. I can confirm the Eto works okay and wine keeps pretty well for a week or so. and yeah I did a side by side with a couple of $10 wines of the same variety after two weeks one was nasty and the other was still drinkable and not gone completely off by then.
- im3w1l 6y agoWhat would happen if you didn't carefully sanitize it? What would start growing?
- rwmj 6y agoAir and surfaces are filled with random mould spores and bacteria. If they touch your beverage (which is by definition full of stuff that mould loves, because yeast is a mould) then they will grow, causing off-flavours or even poisons. You prevent this by sanitising everything, and making sure that any headspace is filled with either carbon dioxide or sulphur dioxide. CO2 is produced naturally by fermentation and because it's heavier than air it settles in the headspace displacing oxygen (moulds need oxygen to reproduce). Sulphur dioxide can be added using sterilising tablets (Campden tablets). Other techniques are to reduce the headspace by adding more liquid, or marbles, apparently, and using an airlock to stop air entering.
- birken 6y agoWoodworkers also commonly use argon, most often via the product "Bloxygen" which is just canned argon. I've used displacement, vacuum sealing, CO2 via my breath and argon. Argon works the best and is the easiest.
- im3w1l 6y agoI guess the big issue with marbles is that it gets progressively more annoying the less wine you have left. And with little left, it wont even be possible to get the level to the top because of all the space between the marbles.
- kzrdude 6y agoGood point. Isn't there an even more obvious idea though - use a smaller bottle or a vessel that can be shrunk to the right volume?
- munificent 6y agoZip-Loc bag for the win.
- cycrutchfield 6y agoProbably a cleaner option is to just decant your wine into a smaller container, such as a half bottle (375 ml) or some Boston rounds.