Thanks for that Gene. Yes it's something I was completely unaware of too, until the last few days!

Jim

"gene" > wrote in message . net...
> The temperature-caused rise and fall of the wine in the carboy is a prime reason why you want to keep the carboy in a
> room which has fairly constant temperature... all the expand-contract cycles increase the risk of sucking air into
> the carboy if the liquid level in the airlock falls too far. And any air leak around the air lock seal becomes deadly
> for air intrusion.
>
> Gene
>
> jim wrote:
>> No I meant it as I said it, but since my only first hand reference for cooling a liquid is water (and without having
>> looked at wikipedia) I thought all liquids probably expanded when frozen - if only because they are mainly made of
>> water. Thanks for pointing out that water is erroneous in doing so in the 0C - 4C range purdue I didn't know
>>
>> I forgot momentarily I was internet savvy and could look stuff up. The thermometer is a good example of liquids
>> expanding when warm and contracting when cooling. From what I have read the lowered agitation oin a cooled liquid
>> mean that the molecules can sit closer together and therefore the liquid contracts.
>>
>> If I could have google hardwired into my brain - with a nudge everytime I wondered something - I would be an even
>> happier man. Sadly I'll probably die a few generations years before it's comfortably possible, but I digress...
>>
>> Thanks for your most educational replies.
>>
>> Jim