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Jono
04-10-2012, 13:01
http://www.dailymail.co.uk/sciencetech/article-2127577/Whisky-company-Ardbeg-Distillery-matures-new-malt-zero-G-International-Space-Station.html

Where no dram has gone before: Whisky company matures new malt in zero-G on the Space Station
Whisky mixed with charcoal to see how zero-gravity affects flavours
Mix will remain on Space Station for two years

By Rob Waugh

PUBLISHED: 02:46 EST, 10 April 2012 | UPDATED: 04:15 EST, 10 April 2012

macdeffe
04-10-2012, 13:24
Mix will remain on Space Station for two years

Not if I was one of the cosmonauts

Steffen

Jono
04-10-2012, 13:31
I was thinking that!

"Earth to Commander Tom, the volume of whisky has dropped by 1 oz suddenly as indicated by the container vessel probe output reading. Can you explain?

Commander? Commander?

What!! I haven't had a pour in 6 months and I can attest that this Ardbeg is superb..test over. Watch, another 1 oz will soon disappear!
This is my last ride and I am retiring after I step off this space truck.

Vasily, pass the tube back! Stop, don't drink it all!!

*The idea of plummeting to earth in a Russian space capsule would be incentive enough to drink.
http://www.space.com/12974-soyuz-capsule-lands-safely-space-station-crew.html

Jono
04-10-2012, 13:36
I would think capillary action of the wood may still bring some alcohol into it, however, without gravity / air pressure changes much of the liquid will not be forced into contact with the wood as it is inside a barrel on earth. My guess is that the whisky will not show much aging effect. What temperature changes to bring the liquid in and out of the wood?

StraightNoChaser
04-10-2012, 14:17
This is pretty funny. All I could think was "April Fool's is coming late..."

BFerguson
04-10-2012, 15:04
I would think capillary action of the wood may still bring some alcohol into it, however, without gravity / air pressure changes much of the liquid will not be forced into contact with the wood as it is inside a barrel on earth. My guess is that the whisky will not show much aging effect. What temperature changes to bring the liquid in and out of the wood?

Brownian motion should still cause the fluid to move throughout, albeit at a much slower pace without the added push of temperature. Everything is moving to some degree, unless it's at absolute zero, zero degrees Kelvin. Always easier to remember that versus -459.69 for fahrenheit.

Which makes me think, there is a lot of talk about how the change in temp brings the liquid in and out of the wood. But really, the liquid is only going to penetrate the wood to a some maximum depth, and even in the cooler season where it's moving out, it's not really pulling back from that depth, it should still saturate it to the same point. The physical depth of the liquid doesn't really change, but the potential molecular movement of the liquid could increase or decrease on the temperature.

Still, very cool.

B

Jono
04-10-2012, 18:50
Here is a detailed overview of barrels and storage:
http://www.buildingscience.com/documents/insights/bsi-008-the-building-science-of-bourbon

Building Science Insights
BSI-008: The Building Science of Bourbon
By Joseph Lstiburek


"Over time, even as good as wood is, some outward diffusion of water vapor and alcohol occurs along with inward diffusion of oxygen. Through trial and error the balance of diffusion and chemical reactions and temperature and time lead to a pretty amazing result."

This gaseous exchange...breathing of the barrels is the primary source of movement through the wood. I suspect the space malt is in a sealed container that does not breath, the only effect is from the wood chips inside that get saturated and provide wood elements from dissolving / reactingg with the alcohol etc. I doubt any breathing could take place...safety for one.

http://www.whiskeywise.com/Jack-Daniels-Whiskey.html

"As the Jack Daniels Whiskey ages inside the barrel, the wood contracts and expands with changes in the surrounding climate.

The whiskey is allowed to move in and out of the wood as this happens, and the exposed compounds mix with the whiskey. The mixing gives the whiskey a smoky flavor and an amber tint."

Warm temperature allows greater wood penetration while colder temps may contract the wood and push whiskey out (?).

http://www.kentuckybarrels.com/KentuckyBourbon.html

The liquid moves 3/4" in and out of the wood. Temp contraction and expansion pushes in and out of the wood.