tag:blogger.com,1999:blog-335408565106024505.post3937904596102818296..comments2024-02-24T10:11:04.239+01:00Comments on gusto: Interesting PhenomenonGrant Podelcohttp://www.blogger.com/profile/14046561738258645391noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-335408565106024505.post-63581577713629746012009-01-10T08:54:00.000+01:002009-01-10T08:54:00.000+01:00Hey, Jake! Thanks for the info. Very interesting! ...Hey, Jake! Thanks for the info. Very interesting! Sounds like a reasonable theory to me. And thanks for the kind words about the blogs. I really appreciate it. All the best to you!Grant Podelcohttps://www.blogger.com/profile/14046561738258645391noreply@blogger.comtag:blogger.com,1999:blog-335408565106024505.post-36645235345992429962009-01-09T23:04:00.000+01:002009-01-09T23:04:00.000+01:00Grant, It could be that through the fermentation (...Grant, <BR/><BR/>It could be that through the fermentation (which what burcak is constantly doing before it turns to wine) the yeast will floculate out (fall) to the bottom of the bottle. It may be the indents have a greater concentration of nutrients or yeast and they are forming the C02 at a greater concentration which is producing the bubbles at the top of the liquid (bubbles float more or less straight up) <BR/><BR/>Keep up the good work on both of your blogs! I am jealous, I am not in the CZ anymore and I really enjoy your posts and pictures!<BR/><BR/>JakeAnonymousnoreply@blogger.com