December 2018 - Kowalski Heat Treating

Bubbly

December 28, 2018/0 Comments/in Champaigne, Friday Afternoon, Trivia /by Steve Kowalski

One of my favorite parts of New Year’s Eve, aside from the eating, and the hugging and the kissing at midnight, is a sip of Champagne. I’m not much of an expert, but I do love the sweet bubbles and clean taste. I did some digging and found a fun website filled with trivia and information to share.

Before you read on, here’s a toast from our family to yours:

Our Best to All – May You Have the Most Glorious New Year
—All The Gang at Kowalski Heat Treating

Special thanks to champaigne-booking.com for the info. Enjoy your family and friends, and remember, safe driving is no accident! Be Smart and Be Safe this New Year’s Eve and throughout the year.

The sparkling version of the Champagne wine was discovered by accident. It all began when the wine growers (today’s famous Champagne Houses) from the Champagne region of France were trying to equal the Burgundy wines. However, they did not succeed due to the cold winters in the region that caused the fermentation of the wine, lying in the cellars, to stop.
The cold climate ensured that the sleeping yeast cells awoke again in spring and started fermenting causing the release of carbon dioxide gas, which was coming from the wine in the bottle. At first, the bottles were weak and exploded but the ones that survived contained the sparkling wine.
The King of France, Hugh Capet, started serving the sparkling wine during official dinners at the Royal Palace. In the years after 1715, the Duke of Orléans introduced the sparkling version of the Champagne wine to the rich and famous.
One of the many different stories about the history of Champagne is that the monk Dom Pérignon had invented the Champagne. This story is doubtful because several documents that have been found, show that an Englishman had already produced the sparkling wine and that Dom Pérignon at first tried to eliminate the bubbles in the wine, because the bottles would break under the pressure of the second fermentation.
Dom Pérignon started with the production of wines in the Champagne region in 1668. He is the inventor of the second fermentation in the bottle what makes him for sure the founder of the Champagne as we know it. Dom Pérignon was also the first winemaker who produced white wine of blue grapes; he also developed the regulated Méthode Traditionelle (before 1994 named the Méthode Champenoise). Besides this, he is also the founder of various techniques for producing sparkling wine as is still known by people.
Champagne is a sparkling wine which is exclusively produced in the Champagne region by the regulated Méthode Traditionelle. Only wines that are made by this procedure and grown in this area are allowed to carry the name Champagne. Most drink Champagne as an aperitif, accompanying your meal or just on a normal weekday when you are in the mood to drink Champagne. A large part of the appeal of Champagne is due to the bubbles that spill forth when the bottle is uncorked. For some, it is always Champagne time!
The grapes that are used to produce Champagne include Chardonnay: white grape, Pinot Noir: black grape, Pinot Meunier: black grape (white juice). Pinot Noir and Pinot Meunier are the only two black grapes permitted to produce Champagne. Of note: Petit Meslier, Pinot Blanc and Arbane are grapes that still exist and are also used for the production of Champagne. However, they cannot be replanted again.
The characteristics of the grapes are Pinot Noir: power and structure, is well cultivated in cool regions with chalky limestone soil. Pinot Meunier: smooth, fruitiness, floral aromas, little time to ripe in the bottle, quicker to consume. Chardonnay: fresh, delicate, elegance and finesse.
When buying champagne, don’t just grab a bottle and run – look for: AOC: Appellation d’Origine Contrôlée (the French quality mark, the name “Champagne” should be clearly visible), the logo, the brand, the name of the producer or brand name, the location and country of origin (France), the type, the percentage of alcohol, the volume of the bottle, the ingredients: if not mentioned on the bottle, the Champagne is a Non-Vintage Brut and almost certainly blended with the three primary grape varieties, the vintage: in case it contains 100% grapes from one specific year, this will be indicated on the bottle, the village of origin: village names explicitely mentioned denote the sole origin of the Champagne; otherwise, place names merely indicate the location of the producer. As qualified, it will indicate whether it is from Grand Cru or Premier Cru vineyard and information about the vines, date of dégorgement, the characteristics of the aroma and taste, associations with meals.

And, for the enthusiast (or snob as you may prefer…)

More than 15,000 wine growers are responsible for the cultivation of 90% of the Champagne region. Some produce their own wines; some sell their grapes to other (bigger) Champagne Houses. According to the law of 1927, the part of the appellation Champagne covers 34,000 hectares.
Terroir is how a particular region’s climate, soils and aspect (terrain) affect the taste of the wine. Some regions are said to have more ‘terroir’ than others.
Champagne is best to be stored at a temperature around 7-12°C. Champagne is best to be served at a temperature around 8-10°C.
The size of the bubbles of Champagne is a result of how cold it was in the cellar. The colder the cellar, the smaller the bubbles and the better the quality.
1 bottle of Champagne contains about 1.2 kg grapes.
Only wine of grapes that are cultivated in the Champagne region by the Méthode Traditionelle are allowed to carry the name Champagne.
About 90% of the Champagnes are a blend of 2/3 black grapes and 1/3 Chardonnay.
Sparkling wines such as Prosecco, Cava and Sekt are made of another quality and variety of grapes than the ones used in the Champagne region.
A Riddler is a person who shakes, turns and moves the bottles in order for the sediment float into the bottleneck. A Riddler normally handles 20,000 to 30,000 bottles per day.
Grand Cru or Premier Cru refers to the best-rated villages of the Champagne region. There are 17 Grand Crus, for example: Ambonnay, Avize, Aye, Bouzy, Cramant, Le Mesnil-sur-Oger, Tours-sur-Marne and 41 Premier Crus, for example: Chouilly, Hautvillier, Marcel-sur-Ay. Champagne varies in price. However, a good Champagne does not have to be expensive, just let your personal taste decide which type of Champagne fits your budget.
Cuvée: the first pressing. Taille: the second pressing. Débourbage: undoing the impurities from the pressed grape juice.
Chaptalization process: adding sugar to the juice to increase the alcohol percentage. The yeast in the barrels transforms the sugar into alcohol.
Malolactic fermentation: the bacteria’s that change the malic acid into lactic acid.
The reserve wine gives Champagne the taste of consistent stability.
After the main production process, the Champagne wine has to be kept in the cellars for a few years in order to get the mild taste.
Non-Vintage Champagnes have to be stored in the cellars for a minimum of 15 months and Vintage Champagnes for a minimum of 3 years. The longer the Champagne ripens in the cellars, the better the taste. However, this is only applicable when the yeast is in the bottle.
Dead yeast cells give the Champagne the taste of bread dough and brioche.
In the early days the Champagne was drunk with the sediment still in it.

And, for my process engineers out there:
The production process of Champagne

1. The Harvest
The grapes are picked by hand between August and October, the harvest time depends on how ripe the grapes are. The wine producers, such as Champagne Roger Constant-Lemaire in Villers-sous-Châtillon, are not allowed to pick the grapes with a machine. The grapes have to be picked by hand so that only the best and ripened grapes are contributed to the Champagne. After picking the grapes, they are pressed carefully to keep the juice clear white.

2. The First Fermentation
The juice is put into a tank and the first fermentation takes place. The result is an acidic still wine that has been fermented dry completely. (The wine producer sees to it that all the natural sugar present in the grapes is fermented out of the wine). Some wine producers, like Champagne Alfred Gratien in Epernay, choose for fermentation in a barrel, a technique that is more difficult to master with sparkling wine.

3. The Assemblage
This is the art of blending. Still white wines combined with some reserve wines to create the base wine for Champagne; Pinot Noir, Pinot Blanc and Chardonnay are combined together. The assemblage starts in the early spring, about 5 months after the harvest.

4. The Second Fermentation
A mixture of yeast, yeast nutrients and sugar (liqueur de tirage) that is added to the wine in the second yeasting, the wine is put in a thick glass bottle and sealed with a bottle cap. The wine bottles are placed in a cool cellar to ferment slowly and to produce alcohol and carbon dioxide. This is the most important part; the carbon dioxide cannot escape from the bottle and solves in the bottle; you will get the sparkling wine because of the carbon dioxide.

5. The Aging
As the fermentation proceeds, yeast cells die and after several months, the fermentation process is complete. However, the Champagne continues to age in the cool cellar for several more years resulting in a toasty, yeasty character. During this aging period, the yeast cells split open and spill into the solution imparting complex, yeasty flavours to the Champagne. The best and most expensive Champagne is aged for five years or more. This process completes the second fermentation.

6. The Riddling
After the aging process is completed, the dead yeast cells are removed through a process known as riddling. The Champagne bottle is placed upside down in a holder with a 75-degree angle. Each day, the riddler gives the bottle a 1/8th of a turn whilst keeping it upside down. This procedure forces the dead yeast cells float into the bottleneck where they are subsequently removed. The bottles are placed in racks with the bottlenecks facing downwards. Madame Veuve Cliquot is the inventor of the bottle rack in which the bottles are put downwards.

7. The Disgorging
The disgorgement is the final step in the production of Champagne. The Champagne bottle is kept upside down while the neck is frozen in an ice-salt bath. This procedure results in the formation of a plug of frozen wine containing the dead yeast cells. Finally, the bottle cap is removed and the pressure of the carbon dioxide gas in the bottle forces the plug of frozen wine out (“disgorging”) leaving behind clear Champagne. By doing so, a little bit of wine gets spilled out of the bottle.

8. The Dosage
A mixture of white wine, brandy and sugar (Liqueur de tirage/Liqueur d’expédition) is added to adjust the sweetness level of the wine and to top up the bottle. This procedure decides whether the Champagne will be Brut Nature, Extra Brut, Brut, Extra Dry, Dry, Semi Dry or Doux. This mixture is differs per Champagne House and is a well-kept secret.

9. The Corking
The bottle is corked and the cork is wired down to secure the high internal pressure of the carbon dioxide in the Champagne.

10: The Drinking
POP – Happy New Year !!

Understanding Ho Ho Ho

December 21, 2018/0 Comments/in Christmas, Friday Afternoon, Trivia /by Steve Kowalski

How DOES he do it??

It used to be that people took it on faith that Santa Claus and his reindeer could fly. Long before we became the skeptics we are today, no one really cared how the big guy accomplished his seemingly impossible trek through the atmosphere every Christmas Eve. We just believed. But, alas, times have changed. Now people want to know exactly how – or even if – Santa does it each year. And the only way to keep them happy is to demonstrate through reason, logic, and pure, hard science that maybe, just maybe, old St. Nick can actually get in the air with his sleigh and reindeer, zip around the globe and deliver his toys of joy. So, I decided to look at what Santa purports to do each year, and realized he’s harnessed some basic rules of physics, aerodynamics, thermal dynamics (my favorite), a little reindeer biology. Let’s just say it’s a combination of air speed, lift, fairy dust and the magic Christmas spirit. (the exact combination is a trade secret that Santa does not even share completely).

His Sleigh
It all starts with the sleigh. While most contemporary artists draw Santa’s sleigh as the classic 19th century wooden carriage, that can’t be accurate. It just doesn’t fly, you might say. In order to get airborne, I found out the sleigh is constructed of super-thin aluminum alloys (Santa calls it “elfluminum”) that cuts down on weight (and when Santa’s inside, reducing weight is very important).

Very important is the curved front end, that creates lift – putting more pressure under the sleigh than over the top. To make sure the wind beneath his sleigh exerts more pressure than the wind above it, Santa has designed it much like the folks at the airlines – curved on top and flat on the bottom. That design increases the air speed above the wings, which is vital since, faster air speed results in lower air pressure and contributes to that much-desired lift.

It’s called Bernoulli’s Theorem https://en.wikipedia.org/wiki/Bernoulli%27s_principle, discovered by 16th century Swiss mathematician Daniel Bernoulli. His observations of fluid dynamics are at the heart of flight lift. But let’s just say someone else a little further to the north might have known about it centuries earlier.

With the properly designed sleigh underneath his jelly belly and bag of endless toys, Santa then has to generate enough speed to get the lift needed to take off. Airplanes do it with powerful engines. But engines, of course, are very loud and would wake the children of the world as Santa makes his rounds. That’s where his reindeer come in.

The Reindeer
Reindeer are hearty enough to survive conditions at the North Pole but quiet enough so as not to disturb his young customers as the big guy flies over their homes and lands on their rooftops. Normal reindeer can run fast – by animal standards, at least – about 35 mph. That’s a lot slower than the 150 mph threshold when most jumbo jets take off but, of course, the reindeer have something else helping them out – their antlers. These appendages also create lift. With the air rushing underneath those antlers at a higher pressure than the air above, the nine reindeer can generate lift of their own and get airborne at lower speeds than otherwise needed.

Once in the air, some other parts of the reindeer’s anatomy help Santa stay up without crashing or destroying all those toys. On the ground, the reindeer generate the force needed to move forward by stomping their extra-wide hooves as they run. Normally, that force only sticks around for as long as there is something – like the ground – to react to the force of the reindeer’s kicking. But this is Christmas, so, once in the air, to help keep them airborne, some scientists observe “good for kicking and paddling through the air.” Scientists also think that the reindeer’s hollow hair is something special – which helps insulate their bodies in winter time – and allows the wind to blow right through the animals’ fur without creating that dreaded drag or slowing Santa down.

The Delivery
Based on census data, there are about 2 billion children (persons under 18) in the world. But, since Santa doesn’t visit all the children, that reduces his workload to about 15% of the total – 378 million according to Population Reference Bureau. At an average census rate of 3.5 children per household, that’s 91.8 million homes – assuming of course there is at least “one” good child in each home.

Santa has 31 hours of Christmas to work with, thanks to the different time zones and the rotation of the earth (he travels east to west which seems logical). This works out to 822.6 visits per second. This is to say that for each household with good children, Santa has 1/1000th of a second to park, hop out of the sleigh, jump down the chimney, fill the stockings, distribute the remaining presents under the tree, eat whatever snacks have been left, get back up the chimney, get back into the sleigh and move on to the next house. Makes perfect sense to me. Assuming that each of these 91.8 million stops are evenly distributed around the earth (which, of for the purposes of our calculations we will accept), we are now talking about .78 miles per household, a total trip of 75-1/2 million miles, (not counting “necessary” stops to do what most of us must do at least once every 31 hours), plus feeding the reindeer.

This means that Santa’s sleigh is moving at 650 miles per second, 3,000 times the speed of sound. (For purposes of comparison, the fastest man- made vehicle on earth, the Ulysses space probe, moves at a poky 27.4 miles per second) but hey, he’s Santa.

The payload on the sleigh adds another interesting element. Assuming that each child gets one small gift (2 pounds), the sleigh is carrying about 321,300 tons, not counting the reindeer or Santa, who is invariably described as “overweight”. On land, conventional reindeer can pull no more than 300 pounds (we’d need 214,200 reindeer). This is precisely why Santa sprinkles them with magic Santa dust.

Basic Science Proves it All
So, let’s see – over 300,000 tons traveling at 650 miles per second creates enormous air resistance – this will heat the reindeer up in the same fashion as spacecrafts re-entering the earth’s atmosphere. A lead pair of reindeer would absorb 14.3 QUINTILLION joules of energy. Per second. Now, of course normal reindeer could not withstand this amount of heat (the entire reindeer team would be vaporized within 4.26 thousandths of a second) – that’s why Santa put Rudolf and his shiny red nose at the lead. (Duh!)

And, if Santa didn’t have his special red suit that Mrs. Claus made for him, he would be subjected to centrifugal forces 17,500.06 times greater than gravity. A 250-pound Santa (which seems ludicrously slim) would be pinned to the back of his sleigh by 4,315,015 pounds of force. But of course, he’s protected by his magic suit, and the air barrier around him (second duh!)

According to Arnold Pompos, a really smart guy at Purdue University, Santa would have to travel a total of 160,000,000km – further than the distance from the Earth to the Sun – at a speed of 4,705,882km/h, far slower than the speed of light, but still fast enough that the air resistance would likely to vaporize Santa, along with all the children’s gifts… if he wasn’t riding a magic sleigh of course – (third duh!)

All in all, I still enjoy the love and joy and magic of Santa and his reindeer – on behalf of all the KHT Elves, loving every minute of your PIA (Pain in the @%$) Jobs, Merry Christmas to All and to all a good “flight”

To track Santa, go to www.noradsanta.org .

You have to see these photos!

December 14, 2018/0 Comments/in Friday Afternoon, Photography /by Steve Kowalski

Some of the 100 best National Geographic photos for 2018:(top) The world’s largest colony of black-browed albatrosses is in the Falkland Islands. PHOTOGRAPH BY PAUL NICKLEN; (Row two left) Moon jellies, found all over the world. PHOTOGRAPH BY DAVID LIITTSCHWAGER; (Row two right) Puma courtship. PHOTOGRAPH BY INGO ARNDT; (Row three) A man floats on the north arm of Utah’s Great Salt Lake. In the hypersaline water, he found it hard to sit up and hit the bottom in water only a foot deep. PHOTOGRAPH BY CAROLYN DRAKE; (Row four left) Snowball, a sulphur-crested cockatoo, dances in time to the Backstreet Boys’ tune “Everybody”. PHOTOGRAPH BY VINCENT J. MUSI; (Row four right) This young elephant, lovingly cared for at a retreat in Nairobi. PHOTOGRAPH BY CHARLIE HAMILTON JAMES; (Row five left) The Italian astronaut Samantha Cristoforetti holds the record for the second longest uninterrupted spaceflight by a woman at 199 days. PHOTOGRAPH BY MARTIN SCHOELLER; (Row five right) A polar bear family at the Beaufort Sea. PHOTOGRAPH BY FLORIAN SCHULZ. See all 100 of these great photos HERE.

Chosen as the best. It’s an honor, fleeting at times, yet important. At KHT, we’re always striving for “best” – best solution to you PIA (pain in the @%$) Jobs!, best response time, best delivery, best product performance – and on and on. We, like most of you, pride ourselves on striving to be the best, then resetting the bar.

Every year National Geographic invites travelers from around the world to submit photographs from their adventures – and, wow they are amazing. Each selected image has a backstory, on where it was taken and how it happened. We thought we’d share some of our favorites, and also provide you the links to explore on your own. Enjoy, and thanks to Nat Geo for these awesome “bests” – we salute you, the judges and all the winners.

Live in Infamy

December 7, 2018/0 Comments/in Friday Afternoon, History, VJ Day /by Steve Kowalski

(top left) The USS Arizona during the attack on Hawaii. (top right) A war bonds poster. The headline says “Tojo Wanna Cracker?” (row 2 left) The bombs on Hiroshima (Aug. 6, 1945) and Nagasaki (Aug. 9, 1945) finally ended the war in the Pacific. (row 2 right) Hideki Tojo, prime minister of Japan (1941–44), at his war crimes trial in 1948, was hanged as a Class-A war criminal December 23, 1948. (the other three images) Three views of the USS Arizona Memorial in Hawaii.

Today we are reminded of “a date which will live in infamy” – the Japanese attack on Pearl Harbor. Let us take a moment to respect those brave individuals who serve(d), better understand the events leading up to the event and reflect on the ongoing role of the US as the world’s peacekeeper. Special thanks to Wikipedia and Air and Space Museum for the insights.

The attack on Pearl Harbor, many believe, can be traced back to the 1850’s, when U.S. Naval Captain Matthew C. Perry sailed to Japan and negotiated the opening of Japanese ports for trade. After more than 200 years of self-imposed isolation, Japan wanted to engage with the rest of the world and knew its fortunes lie outside its shores.
To compete globally, Japan needed resources—a theme that persistently and eventually pushes the narrative of Pearl Harbor to its climax. Iron and coal were key natural resources in the steam era at the end of the 19th century but were not available in any significance on the Japanese island. Japan needed to look elsewhere for oil and vital manufacturing resources.
Beginning around 1894, Japan engaged in war with China and in 1904 with Russia to secure more resources. A 1905 win against the Russian Navy shocked the world and alerted the U.S. that they needed to be prepared for new relations with a more aggressive Japan.
As early as 1911, the U.S. Navy drafted plans for dealing with a possible war with Japan, known as War Plan Orange. The 1921 Washington Naval Treaty set out to prevent expensive naval building races between nations, but limited Japan to a much smaller navy than the U.S., a result that further soured the relationship between the two countries.
The relationship between the two countries was cordial enough that they remained trading partners. Tensions did not seriously grow until Japan’s invasion of Manchuria in 1931. Over the next decade, Japan expanded into China, leading to the Second Sino-Japanese War in 1937. Japan spent considerable effort trying to isolate China and endeavored to secure enough independent resources to attain victory on the mainland. The “Southern Operation” was designed to assist these efforts.
Starting in December 1937, events such as the Japanese attack on USS Panay, the Allison incident, and the Nanking Massacre swung Western public opinion sharply against Japan. Fearing Japanese expansion, the United States, United Kingdom, and France assisted China with loans for war supply contracts. The goal was simple – keep Japan at bay.
In 1940, Japan invaded French Indochina, attempting to stymie the flow of supplies reaching China. The United States halted shipments of airplanes, parts, machine tools, and aviation gasoline to Japan, which the latter perceived as an unfriendly act. The United States did not stop oil exports, however, partly because of the prevailing sentiment in Washington: given Japanese dependence on American oil, such an action was likely to be considered an extreme provocation.
In response, President Franklin D. Roosevelt moved the Pacific Fleet from San Diego to Hawaii. He also ordered a military buildup in the Philippines, taking both actions in the hope of discouraging Japanese aggression in the Far East. Because the Japanese high command was (mistakenly) certain any attack on the United Kingdom’s Southeast Asian colonies, including Singapore, would bring the U.S. into the war, a devastating preventive strike appeared to be the only way to prevent American naval interference.
In September 1940, Japan aligned with Germany and Italy. Japan hoped the war would result in a boon of new resources and saw the alignment as a way to push back against the U.S. embargos. If America wanted to declare war on Japan, they would also have to declare war on Germany meaning a fight across two oceans.
An invasion of the Philippines was also considered necessary by Japanese war planners. The U.S. War Plan Orange had envisioned defending the Philippines with an elite force of 40,000 men; this option was never implemented due to opposition from Douglas MacArthur, who felt he would need a force ten times that size. By 1941, U.S. planners expected to abandon the Philippines at the outbreak of war.
The U.S. finally ceased oil exports to Japan in July 1941, following the seizure of French Indochina after the Fall of France, in part because of new American restrictions on domestic oil consumption. Because of this decision, Japan proceeded with plans to take the oil-rich Dutch East Indies. On August 17, Roosevelt warned Japan that America was prepared to take opposing steps if “neighboring countries” were attacked. The Japanese were faced with a dichotomy—either withdraw from China and lose face or seize new sources of raw materials in the resource-rich European colonies of Southeast Asia.
The U.S. believed that Japan would run out of necessary resources in six months and would have to agree to negotiations or cease military action. Japan did the same math and realized they needed to act. Japan began to plan the attack on Pearl Harbor.
Many within the Japanese military were wary of the risks—Japanese carriers did not have the range to make it to Pearl Harbor and would need to refuel at sea, a maneuver that was unfamiliar to their navy. But to Japan, the potential reward outweighed the risks. They believed an attack on the U.S. would prevent America from entering the war for up to six months. In that time, Japan could shift the balance of power and take Malaya and the Dutch East Indies. Japan also hoped the attack would demoralize the United States into inaction.
The Japanese Marshal Admiral Isoroku Yamamoto knew that to be successful secrecy was key. Few within the military were aware of what was conspired. Japanese carriers would take an extremely northern path to avoid shipping routes, and while travelling they were under complete radio silence. Even ship-to-ship communication was done using flags or blinker lights.
The final orders to attack Pearl Harbor were delivered to the ships by hand before they sailed on November 26th. Burke noted that, at the time, the U.S. had only broken Japan’s diplomatic codes, not their naval codes. But even if the U.S. could read Japanese naval codes, there was no radio traffic to intercept.
Japan set an internal deadline: If negotiations with the U.S. did not go as desired, Pearl Harbor would be attacked. They pushed the deadline to November 29th. Three days later, the Japanese high command sent the message, “Climb Mount Niitaka,” to tell the listening Japanese carrier force to proceed with the attack. War declaration communications were drafted and sent to the U.S. leadership, but never arrived on time.
What unfolded in the days to come is the story we’re more familiar with—2,403 Americans were killed, 188 U.S. aircraft were destroyed, and the heart of the Pacific Fleet was left sitting on the harbor’s bottom.
Said Pearl Harbor curator Lawrence Burke said, “We can see why Americans should have anticipated war with the Japanese.” But the specifics of the attack were a surprise. The U.S. knew something was afoot but anticipated being attacked in the Philippines not Pearl Harbor. The U.S. knew the risks that Japan faced with an attack on Pearl and believed it to be impossible. And the U.S. did not believe that Japan was capable of planning and executing such an attack.
To say that Pearl Harbor was a complete surprise, as most history books do, does not take into account the complex history and relationships between the U.S. and Japan leading up to the attack. The war with Japan was not a surprise, but the location and nature of the first strike was.