If I had enough room in the freezer, I would try.

I've watched that video... I'm going to get a cooler and try that too.

The key is to make sure it doesn't completely freeze. Need to leave some water like he shows in the video.

I'm think that's something I can watch pretty easily since we have an unused deep freeze. Put it in there before bed and check it throughout the next day and when the time is right, get to cutting...

That said, I could also do pretty much the same thing but put the square and round molds/trays that I have now and put them in the cooler inside the deep freeze.

Hey, why not...

I am science-ing now and will update the thread.

Simply doing molds in a cooler in a freezer... no idea if it'll work. As OTWP says, may just need a larger block that doesn't completely freeze, but at least hoping for a slower freeze and perhaps better results.

If that doesn't work, I might try other ways to get a slow freeze for the spheres... and then if not, will go the big block route.

:clap:

Hey, it's the off season, what the hell else do we have to do? :thumb:

The product I linked you to is what I use and it works pretty well if you follow the instructions -- I use warm filtered water (or bottled/distilled if you have hard water). I make a bunch at a time and keep them in a ziplock in the freezer. takes about 16 hours to freeze sufficiently.

The idea behind creating clear ice is to do directional cooling...you want one side fully exposed to the cool air in the freezer and the rest insulated to force freezing from the top down...and yes, pulling it out before fully freezing helps. You can do it with a small cooler with the idea of getting a couple of inches of ice on top.

HEY BILL NYE, HOW BOUTS AN UPDATE

Maybe it worked really well and he's asleep under that table because of the additional awesomeness of the drinks? I sure hope so...

LMAO

After ~14 hours, they weren't all that close to being ready, so definitely a slow freeze!

Now almost ~20 hours in and they aren't frozen to the point of putting one in a drink, but definitely look better than just sticking them in the freezer. The upload fails from my phone, but will upload later.... it's promising (not perfect) and clearer than ever before!

I'm going to continue freezing... the spheres were mostly ready, but the cubes are still not there. And I'll see whether they get less clear as they freeze longer. If so, I'll try a more "directional freezing" approach.

<div class="tenor-gif-embed" data-postid="5410511" data-share-method="host" data-aspect-ratio="1.42045" data-width="50%"><a href="https://tenor.com/view/bill-nye-science-science-guy-gif-5410511">Bill Nye Science GIF</a>from <a href="https://tenor.com/search/bill+nye-gifs">Bill Nye GIFs</a></div> <script type="text/javascript" async src="https://tenor.com/embed.js"></script>

It's quite the improvement (and it's a bit clearer than the pics indicate) over just putting the mold in the freezer (the right sphere).

For my next experiment, I'll look at directional freezing and insulating the bottom half of the mold, inside a cooler, inside a freezer.

https://i.imgur.com/zymnEWA.jpg

https://i.imgur.com/Cbfqxvg.jpg

https://i.imgur.com/tx65N0a.jpg

This guy ice cubes...
https://www.alcademics.com/2015/01/c...-a-cooler.html

Besides cutting holes at the bottom of the tray, this is where I was basically headed with it. And from their research, I'm not sure insulating the bottom half would really help... I'd basically have to insulate the top half and let it freeze, so the air escapes the holes on top (or otherwise turn it over in a pool of water). :hmmm:

My thing is discovering great bourbon at the least price point. I'll be damn if I would go on a voyage of discovery to find the clearist ice cube to water my bourbon down. I suppose that's just me.

Heh, I drink almost all of my bourbon neat precisely because I don't want to water it down... there's one place in town that uses 1 huge clear ice cube, and it's still 1 huge clear ice cube when I'm done nursing it.

If I could get to that point, I'd at least use them in Old Fashioneds and such.

It probably involves a super cold freezer for deep freezing perishables. Still, once room temp bourbon hits ice melting begins. Cask strength liquor 120 proof and above will kill your liver if you drank it all the time. High-proof long-aged bourbon usually gets cut with a splash of water and it takes very little to bring the ABV down. Those spoons for water are like a half teaspoon to bring the alcohol down in a Glencairn glass. I would think your clear ice is melting that much.