Re: [CH] Lemon drop peppers in beer
Calvin Donaghey (gdonaghey@bitstreet.com)
Tue, 19 Oct 1999 21:17:28 -0500
Tom, et al,
Your experience is exactly right. The chemists on the List will tell you that CO2
has a higher solubility in cold water than warm. Also, the less agitation, the
better.
I have preserved dried chiles in "liquid mediums" including pickle juice by cutting
holes in the pod, top and bottom, to let the air out. That way they don't float and
get nasty.
Calvin
tgreaves@notes.primeco.com wrote:
> Thomas Greaves@PCS PRIMECO
> 10/19/99 12:32 PM
>
> Michelle in KC asks:
>
> >Won't it go flat before you get to the last one?
>
> I've tried it before using serranos and left some in the fridge for about a
> month and it still had its fizz. I get the beer *really* cold, unscrew the cap,
> insert the chile, try to screw the cap back down then hit it hard with the heel
> of my hand and then finish screwing it down. Its the same technique as hand
> disgorging champagne. You get the wine real cold, uncap it upside down, stick
> your thumb over the opening, turn it right side up, top it up and insert a cork.
> I used to own a small winery and did thousands of bottles of sparkling wine that
> way. The loss of fizz is negligible. In fact, the chile causes it to fizz a
> lot when you reopen the bottle.
>
> Tom