Who knows
Exploding Champagne Bottle
- Thread starter Squink
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Who knows
Soldato
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May mean the pressure the bus exerts on the ground.
Thats not in a london bus though.
Pendant or not meaning and saying things are totally different, especially when its pretty much half his comment and makes no sense what so ever.
is this a bus full of fatties? thin people? one tyre? all four combined?
Where in the bus?!
I suspect this is a joke relating to a certain incident in 2005? No?
Soldato
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Oh my drunken post was a bit vague.
So, I have read that there is more pressure in a champagne bottle than a London double decker bus tyre.
HTH
So, I have read that there is more pressure in a champagne bottle than a London double decker bus tyre.
HTH
Oh my drunken post was a bit vague.
So, I have read that there is more pressure in a champagne bottle than a London double decker bus tyre.
HTH
Whats different from a london double decker buses to those of other cities in the UK?
or is london the centre of the universe?
Soldato
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Whats different from a london double decker buses to those of other cities in the UK?
or is london the centre of the universe?
T'is just what I read. Might be bs though
I can shed some light on this. Ive done several vintages in several vineyards, mainly on the production side.
When we put the bottles in crates for transport or storage we had to be so careful because the slightest bump or knock to the crate would set the bottles off. This was due to excess yeast (unspent yeast) that had not fermented, sitting in the bottle reacting.
Normally the unspent yeast is extracted by corking the bottle, turning the bottle on its head and placing in a sub zero saline solution.
The unspent yeast then falls to the bottom and is frozen by the saline solution. The cork and yeast is then removed and discarded.
Normally this doesnt/shouldnt happen to most champagne bottles once they reach the shop floor, but it may still occur.
Its either this or the bottle had a flaw in it, not being able to withstand the pressure.
When we put the bottles in crates for transport or storage we had to be so careful because the slightest bump or knock to the crate would set the bottles off. This was due to excess yeast (unspent yeast) that had not fermented, sitting in the bottle reacting.
Normally the unspent yeast is extracted by corking the bottle, turning the bottle on its head and placing in a sub zero saline solution.
The unspent yeast then falls to the bottom and is frozen by the saline solution. The cork and yeast is then removed and discarded.
Normally this doesnt/shouldnt happen to most champagne bottles once they reach the shop floor, but it may still occur.
Its either this or the bottle had a flaw in it, not being able to withstand the pressure.
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Associate
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So, it wasn't the OP opening the bottle when he was ****ed up and dropped it? Interesting....