Keeping opened Pop fizzy

skye

Apparantly bottles of coke etc stay fizzier if you don't put them in the fridge.

Pooky

The champagne one works well --- a normal tea spoon with the handle down the neck of the bottle keeps the fizz in....as long as it's not touching the liquid.

greenlogo

here comes the science bit... :P

Right, fizzy drinks are fizzy due to the carbon dioxide being dissolved in it; for this to remain stable the fluid mixture requires to be kept at a pressure greater than atmospheric - once the pressure is released the fluid becomes unstable and the carbon dioxide is release in the form of bubbles.

When you laid the bottle on its side you created a liquid seal around the lid, which is more gas tight than the lid alone, therefore the pressure from the released carbon dioxide was able to build up to the required level for the remaining mixed fluid to become stable again (ie: the gas couldn't escape so it stayed in the juice!).

To keep cola et al fizzier once it's been opened, screw the lid back on tightly, turn the bottle upside down (gently!) to form the liquid seal and put it in the fridge, voila, fizzy juice

Incidentally, it's the same science that explains why the bubbles in your tonic water are bigger on a plane!

Curry_Queen

Ahhh I remember this thread the first time it did the rounds, but you've managed to explain the science behind it much better than I did greenlogo :T

Curry_Queen

Pooky wrote:

The champagne one works well --- a normal tea spoon with the handle down the neck of the bottle keeps the fizz in....as long as it's not touching the liquid.

Never heard of that one!!!

Mind you, for one thing it's rare that I drink champagne, and secondly if I do it usually involves sharing the bottle with someone, for whatever occasion, so there's absolutely no chance I'd want to store an opened bottle of champagne anyway as I imagine it would all be drunk fairly quickly :rotfl:

Curry_Queen

Actually you've just reminded me of the last time I had any, well a cheaper cava version, was last xmas, only it wasn't me who drank most of it!!!! ... blame my youngest son for guzzling it while I was in the kitchen cooking!!!!

I think I'd had a couple of fairly large glasses from it during the starter and whilst preparing main course, but when I came to pour another during dinner the bottle was empty! :eek: ... and there's him grinning red-faced and slurring his words while eating and promptly fell asleep half way through his main course :rotfl:

I still rib him about it now and have told him that this year the bottle comes into the kitchen with me

jimlad68

bit late after the original posting, but this wiki would suggest the fizz keepers are only partially helpful, and then only for a few hours.
http://en.wikipedia.org/wiki/Fizz_keeper

So from the previous comments and this article, the best option would be seem to be,
1. open the bottle infrequently
2. on re sealing, squeeze the bottle so there is as little air as possible left
3. I suppose if you could get a machine that would add carbon dioxide at 2 atmospheres, that would be best.