New aging method -- electrifying!

[Dan McFeeley]

I think I saw this in an old Frankenstein movie . . .


http://www.newscientist.com/article/mg20026873.500-how-to-make-cheap-wine-taste-like-a-fine-vintage.html?full=true

 

[wayneb]

Hey, Dan! In a very rare event, somebody beat you to the punch (line) on this one. Check out wildaho's post (#22 in the thread): http://www.gotmead.com/forum/showthread.php?t=13347&highlight=wildaho

 

[wildaho]

Oooooo, Frankenstein! That opens up all kinds of new possibilities. It's like lightning struck and opened up new neural pun paths. I had just about run the circuit on the other thread.

But I'll resist...
;D

 

[wayneb]

Couldn't shock you into just one more, could I??

 

[sandman]

Now isn't this a rebolting development. Only a real flat head would be lost coming up with some decent puns with such a monstor(ous) range of material.

 

[Dan McFeeley]

Hey, Dan! In a very rare event, somebody beat you to the punch (line) on this one. Check out wildaho's post (#22 in the thread): http://www.gotmead.com/forum/showthread.php?t=13347&highlight=wildaho

Found it -- good post with great responses!

ECT for treatment of psychiatric disorders has been making a quiet comeback for quite some time now. Any takers for good puns on this?

Looking at the article, I'm not sure why they used titanium electrodes. A wire coil would have worked better.

You know, the possibilities for bulk aging are there -- Set up a wire coil around the carboy, put a load distributing resistor on the line to avoid fuse popping power surges, then just plug it into a wall socket.

 

[akueck]

Hmm, I wonder if the shape of the field has anything to do with it. A coil won't produce the same field as two plate electrodes. But, you'd get a nicely shaped magnetic field, and who knows what that would do... And their field sounded like an AC field. What happens with a DC field?

I am skeptical. I'm wondering if these effects are permanent or short-lived. If I zap my wine today, will it still taste like crap if I wait until tomorrow to drink it? Am I really changing the wine chemistry or just sticking "unwanted" chemicals to the sides of the pipe it's in?

Biggest question: what do "well-aged" Chinese wines taste like? I haven't had Chinese wine but I'm guessing that's because there isn't a big international demand for it. Not that that means Chinese wine is automatically swill, but who knows, it could be.