WATER INTO WINE
JOSHUA BAUMAN | BOSWELL+BENNETT | LA 4960 | AU14
GRAPES
BAUMAN 2
GRAPES
SQUISH
BOUNCE
BAUMAN 3
WINE
BAUMAN 4
WINE
SPILL
SWISH
BAUMAN 5
SOLIDIFICATION
SOLIDIFICATION: INITIAL
SUBJECT A grape in 5 tsp tap water
SUBJECT B 1 tsp red wine in 5 tsp tap water
SUBJECT C 3 grapes
SUBJECT D 6 tsp red wine
starting temperature of 74° F 1:00pm freezer at ‘min’
starting temperature of 74° F 1:00pm freezer at ‘min’
starting temperature of 74° F 1:00pm freezer at ‘min’
starting temperature of 74° F 1:00pm freezer at ‘min’
BAUMAN 7
1:15PM
A
1:30PM
2:00PM
2:30PM
3:30PM
FROZEN
B
FROZEN
C
FROZEN
D
3:00PM
FROZEN
BAUMAN 8
SOLIDIFICATION: FINAL
SUBJECT A grape in 5 tsp tap water
SUBJECT B 1 tsp red wine in 5 tsp tap water
SUBJECT C 3 grapes
SUBJECT D 6 tsp red wine
took 1 hour to reach a solid, frozen state grape on the interior collapsed at about 2 hours ice surface reacted with an indentation
took 1.5 hours to reach a frozen state mostly solid, slight slushy/icy consistency
took 1.5 hours to reach a solid, frozen state still retains the slight elasticity of the fleshy exterior
took 2 hours to reach a frozen state not totally solid, more of a slushy/icy consistency
CONCLUSIONS wine does not freeze all the way like the water (alcohol content)
CONCLUSIONS only the water froze completely whereas the flesh has some thermal integrity
CONCLUSIONS smallest percentage of water in the red wine and wine does not freeze quickly or completely (alcohol content)
CONCLUSIONS highest percentage of water so froze most quickly
BAUMAN 9
THAWING
THAWING: INITIAL
SUBJECT A grape in 5 tsp tap water
SUBJECT B 1 tsp red wine in 5 tsp tap water
SUBJECT C 3 grapes
SUBJECT D 6 tsp red wine
room temperature of 72째 F
room temperature of 72째 F
room temperature of 72째 F never attached to the vessel, dislodged immediately
room temperature of 72째 F
BAUMAN 11
11:20AM
A
11:30AM
11:45AM
12:00PM
12:15PM
12:30PM
DISLODGED
DISLODGED
B
C DISLODGED
D
DISLODGED
BAUMAN 12
THAWING: FINAL
SUBJECT A grape in 5 tsp tap water
SUBJECT B 1 tsp red wine in 5 tsp tap water
SUBJECT C 3 grapes
SUBJECT D 6 tsp red wine
took 10 minutes to dislodge from vessel grape was dislodged at 1 hour 10 minutes took 1 hour and 25 minutes to completely thaw
took 25 minutes to dislodge took 1 hour and 20 minutes to completely thaw
took 1 hour to thaw (no frost on the outside)
took 40 minutes hour to melt completely
CONCLUSIONS interior structure compromised by the condensation/ melting, less volume and structural integrity post-freezing
CONCLUSIONS wine has the least thermal integrity
CONCLUSIONS water has the greatest thermal integrity
CONCLUSIONS wine compromises water’s thermal integrity
BAUMAN 13
VAPORIZATION
VAPORIZATION: WINE
SUBJECT 1 cup of water, ¼ cup wine stovetop on high room temperature at 74° F
mixture boiled within 5 minutes
water boiled out in less than 15 minutes
whatever wine was left was burnt to the bottom of the pot CONCLUSION water is very susceptible to boiling, whereas wine is not and will cook instead of vaporize and harden/stick to the bottom of the vessel
BAUMAN 15
VAPORIZATION: WINE
BAUMAN 16
VAPORIZATION: GRAPES
SUBJECT 1 cup of water, Ÿ cup of loose grapes stovetop on high room temperature at 74° F
mixture boiled within 3 minutes grapes exploded within 5 mintues
grape juice leaked from the grapes and colored the water
whatever grape juice and grapes was left was burnt to the bottom of the pot CONCLUSION water is very susceptible to boiling, whereas grapes (especially the non-liquid aspects) will cook instead of vaporize and harden/stick to the bottom of the vessel
BAUMAN 17
VAPORIZATION: GRAPES
BAUMAN 18
CONDENSATION
CONDENSATION: WINE
SUBJECT 3 teaspoons of wine on a suspended glass lens
SUBJECT 3 teaspoons of wine inside a suspended shallow plastic vessel*
stovetop on high room temperature at 74째 F
stovetop on high room temperature at 74째 F
CONCLUSION wine did not remain on the lens and instead ran to the edge, clung to the underside, and soaked into the string of the suspension contraption the lens still acquired significant condensation
*there is a dark color on the inside of the vessel, it is NOT discolored wine
with the lid on, steam conducted heat around the suspended shallow plastic vessel enough to make the wine boil within 1 minute, but as soon as the lid was removed this conduction ended and the wine stopped boiling the wine overflowed the vessel during boiling and discolored the water in the pot CONCLUSION the only recorded condensation happened on the underside of the suspended shallow plastic vessel since liquid does not condensate within another liquid
BAUMAN 20
CONDENSATION: WINE
SUBJECT: 1 bubble of wine on a suspended glass lens
SUBJECT: a few teaspoons of wine inside a suspended shallow plastic vessel
BAUMAN 21
CONDENSATION: GRAPES
SUBJECT 3 loose grapes on a suspended glass lens room temperature at 74째 F
stovetop on high with the lid on, water boiled within 30 seconds immediately grapes were covered in condensation
condensation started to peel the grape skins away from the felshy interior structure juice from the grapes started to leak out and stain the string and water below, though significantly less than the wine
after a few minutes, the grapes were removed skins had been significantly peeled from where they once joined the stem the skins are significantly discolored at this point CONCLUSION the water collected on the outside skin and then seperated the skin from the fleshy interior structure which seemed to remain in tact
BAUMAN 22
CONDENSATION: GRAPES
BAUMAN 23
EVAPORATION
EVAPORATION: INITIAL
SUBJECT A grape in 1 tsp tap water
SUBJECT B 1 tsp red wine in 1 tsp tap water
SUBJECT C 2 grapes
SUBJECT D 2 tsp red wine
Friday, 8:00am
Friday, 8:00am
Friday, 8:00am
Friday, 8:00am
BAUMAN 25
FRI, 1:00PM
SAT, 2:00AM
SAT, 1:00PM
SAT, 9:00PM
SUN, 1:00PM
SUN, 9:00PM
A
B
C
D
BAUMAN 26
EVAPORATION: FINAL
SUBJECT A grape in 1 tsp tap water
SUBJECT B 1 tsp red wine in 1 tsp tap water
SUBJECT C 2 grapes
SUBJECT D 2 tsp red wine
Monday, 12:00pm
Monday, 12:00pm
Monday, 12:00pm
Monday, 12:00pm
CONCLUSION the grape dehydrates but retains water underneath it the grape starts to become concave
CONCLUSION the water evaporates but leaves behind the wine, which partially evaporates and leaves behind minor sediments this substance becomes thick and sticky
CONCLUSION the grapes dehydrate and start to become concave
CONCLUSION the wine partially evaporates and leaves behind minor sediments this substance becomes thick and sticky
BAUMAN 27
EVAPORATION: WINE CONCLUSION
BAUMAN 28
INFILTRATION
INFILTRATION: INITIAL
SUBJECT A grape in 5 tsp tap water on a paper plate
SUBJECT B 1 tsp red wine in 5 tsp tap water on a paper plate
SUBJECT C 3 grapes on a paper plate
SUBJECT D 6 tsp red wine on a paper plate
Wednesday, 1:00pm
Wednesday, 1:00pm
Wednesday, 1:00pm
Wednesday, 1:00pm
BAUMAN 30
WED, 3:00PM
WED, 8:00PM
THURS, 2:00PM
THURS, 6:00PM
FRI, 8:00AM
SUN, 9:00PM
A
B
C
D
BAUMAN 31
INFILTRATION: FINAL
SUBJECT A grape in 5 tsp tap water on a paper plate
SUBJECT B 1 tsp red wine in 5 tsp tap water on a paper plate
SUBJECT C 3 grapes on a paper plate
SUBJECT D 6 tsp red wine on a paper plate
Monday, 12:00pm
Monday, 12:00pm
Monday, 12:00pm
Monday, 12:00pm
CONCLUSION concentric rings around the water, dried up to grape
CONCLUSION slight residue from the wine-part of the mixture, concentric rings show the rate of the infiltration
CONCLUSION grapes lose structure
CONCLUSION significant residue from the wine not evaporating, concentric rings show the rate of the infiltration
BAUMAN 32