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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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No I haven't noticed that. Sometimes the Fizz-X seems to work
"better" than other times. Perhaps you have hit on the explanation. I will try to research on Monday (just happen to have some wine to stir <grin>). Just gotta remember!!! I vote for NO VORTEX. I believe that the vortex brings air/oxygen into the wine, and causes sulphite to be expelled. But then what do I know??? <grin> Steve On Thu, 25 Nov 2004 15:08:10 GMT, "Dave" > wrote: >I've noticed something with my FIZZ-X rod that I can't find any information >about online. I hope my explanation makes sense. > >Let the fins hang down before inserting the rod. They form an upside-down >V. Now flip each rod to the other side. You get what looks like the exact >same configuration. I can't see any difference between the two. > >I have noticed that the effect on the wine is definately not the same. In >one configuration I can let the drill go for 30 seconds before I notice a >lot of surface movement. In the other configuration I get a defined vortex >in about 5 seconds. I've done back-to-back tests enough times now to be >sure of this. > >I get a lot more released trapped gas from the 5 second vortex configuration >than a minute in the other configuration . That seems good to my neophyte >mind. On the other hand, could the vortex be causing increased oxydation? > >Have you seen anything like this? Whether you have or haven't, would you be >happiest with the vortex or non-vortex configuration? > |
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