Off on a mental tangent
I was reading last night about how if you stick a raisin in a glass of champagne, the raisin bobs up and down, sinking and refloating, sinking and refloating.
I'd really like to give it a go.
There must be something about raisins whereby the bubbles from the champagne stick to the surface of the raisins. This begs the question - will a glass of champers infected with a raisin go flat sooner than a non-infected glass of the same? And what happens if I stick a raisin in a bottle and then recork it? (Thanks, James, for that last suggestion)
And do you think I can get away with experimenting whilst at the wedding on Friday? (they better have Champagne for me to try it on!)
I'd really like to give it a go.
There must be something about raisins whereby the bubbles from the champagne stick to the surface of the raisins. This begs the question - will a glass of champers infected with a raisin go flat sooner than a non-infected glass of the same? And what happens if I stick a raisin in a bottle and then recork it? (Thanks, James, for that last suggestion)
And do you think I can get away with experimenting whilst at the wedding on Friday? (they better have Champagne for me to try it on!)