How to turn your favorite soft-drink into a instant slushy - General

Pretty cool, same as the super-cooled water trick, I've tried it and it works, try it for yourselves. This guy also has many awesome DIY projects on his channel, so you might want to subscribe to him. Enjoy. [video=youtube;5T68TvdoSbI]http://www.youtube.com/watch?v=5T68TvdoSbI[/video]

I hate when this happens when I want to have cold beer.

[QUOTE=Crazy;41112586]I hate when this happens when I want to have cold beer.[/QUOTE] why the fuck do you freeze your beer?

I thought supercooling drinks have been done for a while, even some companies purposely make their drinks supercooled so people can drink them slushy.

[QUOTE=supersoldier58;41112616]I thought supercooling drinks have been done for a while, even some companies purposely make their drinks supercooled so people can drink them slushy.[/QUOTE] Idk, here in Germany I don't think they're super-cooled, I've been almost to every city and I probably tried every vending machine out there and they were never slushy. Pretty sure that they do that in Japan tho.

I would like to know the detailed science behind this. Does the high pressure of the sealed bottle keep it warm or something? Also, don't try to superheat purified water, it can be dangerous. [video=youtube;1_OXM4mr_i0]http://www.youtube.com/watch?v=1_OXM4mr_i0[/video]

[QUOTE=Ricool06;41112651]I would like to know the detailed science behind this. Does the high pressure of the sealed bottle keep it warm or something?[/QUOTE] AFAIK, the supercooled liquid needs something to actually start the icing up process. If you move it a tiny bit, you cause the crystals to be able to form. [url]http://en.wikipedia.org/wiki/Supercool[/url]

[QUOTE=Ricool06;41112651]I would like to know the detailed science behind this. Does the high pressure of the sealed bottle keep it warm or something?[/QUOTE] Read on Nucleation and Crystallization. If you've ever seen hot ice, it's the same thing. The trick is to get the water just below the freezing point and then force it to crystallize it's pretty cool, you can watch Nurdrage's video on hot ice, it's the same concept. [video=youtube;Yxk3OZWq9Ls]http://www.youtube.com/watch?v=Yxk3OZWq9Ls[/video]

It isn't really an instant second slushy if you have to freeze it for 3 hours beforehand.

[QUOTE=squids_eye;41112739]It isn't really an instant second slushy if you have to freeze it for 3 hours beforehand.[/QUOTE] pretty good if you're planning a barbecue or something though

[QUOTE=Fausty;41112605]why the fuck do you freeze your beer?[/QUOTE] because beer is better cold..... and he didn't say he froze it

[QUOTE=squids_eye;41112739]It isn't really an instant second slushy if you have to freeze it for 3 hours beforehand.[/QUOTE] I was thinking the same thing myself.

[QUOTE=DDmaster;41112780]because beer is better cold..... and he didn't say he froze it[/QUOTE] it's not gonna get slushy if he doesn't freeze it, so stop talking.

I remember when I was a kid we put some root beer in the freezer to chill it. Well, we forgot about it and after an hour or two I remembered that it was still in the freezer and took it out To my surprise it was still liquid. So being a child I naturally opened the bottle up and went to take a swig. At that point the root beer froze very quickly and 'exploded' out the top covering me in slushy root beer. I had no fucking idea what happened, but it was delicious and awesome

[QUOTE=Shreddinger;41112730]Read on Nucleation and Crystallization. If you've ever seen hot ice, it's the same thing. The trick is to get the water just below the freezing point and then force it to crystallize it's pretty cool, you can watch Nurdrage's video on hot ice, it's the same concept. [video=youtube;Yxk3OZWq9Ls]http://www.youtube.com/watch?v=Yxk3OZWq9Ls[/video][/QUOTE] [QUOTE=Yahnich;41112697]basically if you cool shit down below its freezing point without concussive force and without impurities (aka it's completely liquid), it never freezes; same happens with heating stuff up basically stuff is resistant to change, so if there is no catalyst (like a tiny gas bubble or a grain of calcium or whatever), it won't freeze/boil until you cause the catalyst (in this case concussive force by the liquid falling on top of the bowl) and the pressure keeps the gas inside the bottle at an equilibrium between 'liquid' gas en 'gas' gas so no spontaneous bubbles form during the freezing[/QUOTE] [QUOTE=Terminutter;41112674]AFAIK, the supercooled liquid needs something to actually start the icing up process. If you move it a tiny bit, you cause the crystals to be able to form. [url]http://en.wikipedia.org/wiki/Supercool[/url][/QUOTE] Thanks guys. I learned a lot from that.

I did this when i was younger, until one time i left it in so long it kinda froze, then i took it out and it exploded and blew a piece of plastic in to my hand.

[QUOTE=ColdFusion;41115268]I did this when i was younger, until one time i left it in so long it kinda froze, then i took it out and it exploded and blew a piece of plastic in to my hand.[/QUOTE] SHIT. I think I might of shaken my carbonated water bottle a bit too much.

started this shit like 20 minutes ago with a grape soda, lets hope i don't end up like plastic shrapnel up there :v

[QUOTE=Rapist;41115440]SHIT. I think I might of shaken my carbonated water bottle a bit too much.[/QUOTE] plain old water bottles in the freezer will freeze fast and expand, same for cans or bottles of pop if you don't take it out before the freeze reaction hits

Time to buy 3L bottles of soda and then everyone can have slushies.

Trying this now. Will report back in 3 hours.

I wonder how long i would need to wait for a 710ml bottle, and does it matter if i start shaking when its refrigerator cold?

Not really instant, but still great. [editline]20th June 2013[/editline] Amazing in fact

[QUOTE=alx12345;41116103]I wonder how long i would need to wait for a 710ml bottle, and does it matter if i start shaking when its refrigerator cold?[/QUOTE] I think it would be more ideal to have it at room temp since its easier to get carbonation out. Cold pop carbonation lasts longer than warm pop. It really shouldnt matter as long as you get pressure within.

[QUOTE=Fausty;41112605]why the fuck do you freeze your beer?[/QUOTE] To make it, you know, cold?

[QUOTE=ColdFusion;41115268]I did this when i was younger, until one time i left it in so long it kinda froze, then i took it out and it exploded and blew a piece of plastic in to my hand.[/QUOTE] at my job we used to put beer in the freeze to chill them before selling (we used to have a big problem with space) but one night some dude forgot to take them out, so they stayed in there over the night. some time that night every single fucking bottle exploded and freezer, and all it's contents was covered in ice beer! we decided it was time to do something about our space problem.

[QUOTE=GreenLeaf;41116292]at my job we used to put beer in the freeze to chill them before selling (we used to have a big problem with space) but one night some dude forgot to take them out, so they stayed in there over the night. some time that night every single fucking bottle exploded and freezer, and all it's contents was covered in ice beer! we decided it was time to do something about our space problem.[/QUOTE] My gosh, if I went into a shop that actually refrigerated its canned drinks, I'd go there all the time.

I'm afraid to try this because I've heard of exploding bottles in the freezer after being left in there for too long. Anyone know exactly how long it would take before there's a danger of that? Hopefully it's well past the 3 hours and 15 minutes, but it strikes me that he says the [I]purpose[/I] is to build up [I]as much[/I] pressure in the bottle as possible?

[QUOTE=Fausty;41112605]why the fuck do you freeze your beer?[/QUOTE] dude he didn't don't freeze it idiot don't you watch like ANY commercial most beers are colder than the rockies

Does this work with 2 liter bottles?