Ice Question

Llewtrah381

Llewtrah381

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Llewtrah
While making big ice cubes for adult beverages in this gadget apparently made for cooking eggs in an Instapot, I was surprised to see this when I pulled it out from the freezer. No drips from above (it’s a diagonal spike, anyway).

Any physics experts have any insights on the process here?
 

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FWIW the ice cubes are primarily for our sips of Vermut in the evening. Spanish vermouth we discovered last spring at a vermouth bar in Madrid. Lustau red Vermut is reasonably available hereabouts and is a nice, sweet treat. Aged in sherry casks and made from sherry wine grapes so it’s a bit different than typical vermouth, which I’ve always thought of as a mixer for Manhattans or Martinis. A slice of orange is a nice garnish. We treat it kinda like a sweet or cream sherry or a port.
 
Jim K said:
Wow. I was not expecting to learn something so cool when I clicked on this.
Click to expand...
Same here. Almost didn't click on the thread thinking it's probably some boring topic (sorry OP). Glad I did and learned something new.
 
Try this and report back. Fill a small container with warm RO/distilled water. Place in freezer--the colder the better. Check for thin ice crust every X-minutes. when a crust has formed, poke a tiny hole in the center and allow to completely freeze.

Ain't science grand?
 
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