phil.lukeman:
viscous liquids take a long time to mix if not agitated, and if treated carefully, even miscible liquids take a long time to mix (see layering to diffuse one liquid into another, for crystallization, this diffusion can take hours to days )
Phil, your join date is after this groundbreaking post of mine (some around here describe it differently ) so you may have missed it lol. Diffusion in liquids takes a lot longer than probably anyone realizes.
Ask how to handle a particular bottle before drinking, and someone is bound to suggest “slow-ox”. In a recent discussion of slow-ox, and breathing/decanting in general (here: The myth of letting wines breath ) I argued that slow-ox can’t work because the diffusion of oxygen into a bottle (and, conversely, compounds which might escape the wine beneficially) is much too slow to make a difference to a bottle just sitting open for a few hours.
Just a little digression on diffusion (apologies for the…
) so you may have missed it lol. Diffusion in liquids takes a lot longer than probably anyone realizes.