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August 17, 2014

Magnetic Spot Scrubber


From The Green Head:



Do you find it nearly impossible to clean vases, decanters, baby bottles, wine glasses, or any container with a narrowed neck?

This ingenious little scrubbing tool cleans hard-to-reach spots that regular brushes, sponges, and hands can't reach.

It consists of a magnetic silicone-nubbed scrubber and a magnetic handle.

Just drop the scrubber into a dirty vessel filled with soap and water, grab it via the magical power of magnetism from the outside using the handle, and scrub away.



August 17, 2014 at 04:01 PM | Permalink


Clever. They've existed for fish tanks for a while.

Posted by: jo | Aug 18, 2014 4:10:02 AM

I own a decanter that looks exactly like the one shown. I've never needed more than a drop of detergent and pure water (I have a reverse osmosis device that came with the townhouse) to clean the critter to spotless clarity.

However, if I some day were to permit a mass of potassium bitartrate (KC4 H5 O6 / also known as Cream of Tartar, the Potassium acid salt of Tataric acid frequently created during the fermentation of grape must ) to remain in the bottom of my decanter - I would know that the crystals were insoluble in acetic acid (vinegar) and ETOH ( CH3 CH2 OH), but readily soluble in mild alkalis or citric acid (Lemon juice) in pure water. I have this brush:
To gently scrub any tough spot.

FWIW, the crystals are known in the trade as "wine diamonds." They have no flavor, but the gritty texture is certainly an avoidable nuisance when enjoying liquid sunshine. Leaving the crystals behind is one of the primary reasons to decant wine. While white wine can form these crystals I've encountered them only in White Burgundies.

I've frequently noted their presence in red wines - which makes sense as the precursor to the crystals is due to Tartaric acid. Making red wine includes leaving grape skins and stems in the mix during the initial crush. The grape skins and stems remain in contact with the must (crushed grapes) for several hours (or, longer if the vintner so chooses) Releasing Tartaric acid (2,3-dihydroxysuccinic acid - C6H4O6) into the grape must.

White wines are typically are not left in contact with the skins and stems (Champagne Blanc de Noirs is a white wine made from dark-skinned grapes - and it is white because the press does not permit the juice to remain in contact with the grape skins).

Tartaric acid produces the "tart" flavor of most red wines, and the presence of the the diprotic acid is a major factor in controlling bacterial growth during the longer red wine fermentation by several sub species of Saccharomyces cerevisiae. The "wine diamonds" are merely the salt produced when some of the Tartaric acid reacts with alkaline Potassium compounds -also found naturally in the grape must.

The link to the decanter brush was done through BOJ's Amazon link - so, Joe benefits a wee drop if you should opt for the lower-tech solution.

Posted by: 6.02*10^23 | Aug 17, 2014 8:43:42 PM

That better be one damn powerful magnet to get some actual 'scrubbing' action.

Posted by: Flautist | Aug 17, 2014 7:22:26 PM

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