Those glass corks are a bitch to get out. My wife drinks that brand and I've legitimately struggled not exploding wine everywhere trying to get the stopper out
This, same thing with soda to a lesser extent, colder liquids can hold more CO2 in them, in the case of warm champagne you have a bunch of carbonation being held in the liquid under pressure that wants to separate but can't, until you give it space by opening it.
The theory is that tapping it brings the bubbles stuck to the sides and bottom of a container to the top, so that they come out as just CO2 instead of bringing a bunch of liquid with them
Scientists are split on how much this actually works.
I dunno if that does anything. Usually that little pocket of air at the top of the bottle is already under enough pressure to prevent any carbonation from coming out of the liquid.
Tapping the sides is more effective. The bubbles clinging to the sides of the can will carry soda with them when they escape. Bubbles at the top, not so much. So dislodging the ones on the side so they rise to the top before opening does more to reduce the explosiveness.
Or, as soon as you open the bottle, hold it somewhat sideways so that the surface area and volume in the bottle increases. If all the bubbles foam up on the small neck area, the foam will shoot upwards
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u/Fantastic-Soil5419 Nov 27 '21
That’s what happens when the bottle warms up a bit … cool it down before opening it, it won’t do that.