The Pisco/Vodka Border
Hotel Wine MacGuyver

Clearly a Failure

There are various methods people use to make the clearer ice. To remove the air bubbles that make ice cloudy, people suggest boiling or refreezing the water. I decided to give a few options a try to see what worked best. But as we'll see, my results are less than conclusive.


Using individual sized apple sauce cups (these are great large cubes for drinking whisky, as you don't want the ice to melt too rapidly and water it down) I froze the following into ice:

  • Control ice- regular ice poured from the Britta filter, probably two days old
  • Re-frozen- above style ice cubes, melted and refrozen
  • Boiled in pot for about 10 minutes
  • Microwaved for about three minutes of boiling

Then I lined up all the ice in order of most clear to least. I had two of each style of ice, and my results were: Control, Control, Boiled, Microwaved, Refrozen, Microwaved, Refrozen, Boiled. None of the ice was totally clear. And the control should have been the least clear, not the most.

So... that didn't work at all. I will need to repeat this experiment. Any ideas on what I did wrong? the cups in the picture are upside down, so the most air/cloudiness was on the bottom of the container. Perhaps I need to pour it slowly into the tray to avoid adding air at that point? Drip it through a filter? Use a colder temperature? Suggestions gladly welcomed.

An index of all of the ice experiments on Alcademics can be found here.