Stealth3kpl Posted January 1, 2014 Share #1 Posted January 1, 2014 Advertisement (gone after registration) Should you do so, don't forget you've put a bottle of Champagne in the freezer to chill it rapidly, especially if it's above your stash of film. Champagne bottles are not as strong as I imagined, and the freezing point of Champagne is lower than I thought . Pete Link to post Share on other sites More sharing options...
Advertisement Posted January 1, 2014 Posted January 1, 2014 Hi Stealth3kpl, Take a look here Well, That's The Film Christened. I'm sure you'll find what you were looking for!
Brenton C Posted January 2, 2014 Share #2 Posted January 2, 2014 One might say you've captured champagne on film! Link to post Share on other sites More sharing options...
Keith (M) Posted January 2, 2014 Share #3 Posted January 2, 2014 Should you do so, don't forget you've put a bottle of Champagne in the freezer to chill it rapidly, especially if it's above your stash of film. Champagne bottles are not as strong as I imagined, and the freezing point of Champagne is lower than I thought .Pete Oops! But should that not read "the freezing point of Champagne is higher than I though" ? Still, it should add some sparkle to your future images... Link to post Share on other sites More sharing options...
Stealth3kpl Posted January 2, 2014 Author Share #4 Posted January 2, 2014 No, lower in that it was still liquid-like. It was not really frozen, more of a mush like a slush pupppie, but with further consideration maybe it was frozen but with too much air to make a solid lump. Pete Link to post Share on other sites More sharing options...
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