[Captioned via Y Translator]
In this video, we’re going
to be taking a look at all of the different suggested methods
for making ice that is completely clear. There are several of them,
and some will work, and some won’t. We’ll find out which. [Music] Ice is really cool, and of course, I mean
that in multiple ways. But what’s even better is if you can
have ice that’s completely clear. You can see right through it. But that’s kind of
a hard effect to achieve. Today, we’re going to put
to the test several suggested methods for how to get clear ice. The basic idea is we’ll have
a separate container for each of our different methods
for making clear ice, we’ll let them all freeze,
and we’ll see which one’s work the best. Here’s what we’re going
to try, boiling water, letting it cool down, and then boiling it again is
one that I’ve seen all over the place as a sure fire method
for making clear ice. Then there’s the idea
that you can use distilled water, and it’s complete lack of impurities
will let the water crystallize into a nice clear formation. We’re also going to try putting
some water in our vacuum chamber, and letting that run
for a while to sort of suck out any extra dissolved gases. Hopefully, those won’t
get trapped in the ice, and that will let us get a clear result. Then finally, we have a small cooler,
and we’re just going to fill this most of the way with water,
and put this freezer as well, and see what happens
if we force all of the water to freeze from one direction, in this case, it will freeze
from the top down. As a first step, let’s fill
our small pot with water. We’ll boil it, let it cool down back to room temperature, and then boil it a second time
before pouring it into this container, where will freeze it. [Music] This one’s just
distilled water. Distilled water is water that’s been
run through a distilling process. It’s boiled off and the steam is
condensed back down into water, and in theory, what you’re left with
is water that’s completely sterile, and has nothing else in it. So this should just be hydrogen
and oxygen atoms bonded together in water form. Nothing else. [Music] Okay. Now, we’ve got some normal
tap water in one of our containers, and we’re going to vacuum it. Not with a vacuum cleaner,
vacuum chamber. We hit a low pressure. That’s about 25
inches of mercury. It starts boiling and bubbling,
and the idea is that by putting it in a vacuum chamber,
all of the extra dissolved gases get pulled right out. I’m not entirely sure how
that’s supposed to work, because we are obviously just creating gas
by causing it to boil at a low pressure. There could be a level
where it pulls out gases before adding more in. Okay, I think our water
is good and vacuumed. [Music] Now, let’s take our cooler,
and fill it most of the way. We’ll put that in the freezer,
and we’ll let it freeze. [Music] Just to make sure we’ve really
exhausted all possibilities, I took some distilled water,
I boiled it twice, and then I ran it
in the vacuum chamber for a while so we can get a test
of all three of these methods at once. Before we check on that ice,
we want to talk a little bit about Audible, the sponsor
for today’s video. Audible has the largest selection
of audio books, and they’re always adding new content
so they keep things fresh. Something new that
they’ve just released is called Audible Originals. Audible Originals are
exclusive audio titles created by celebrated storytellers
from things like theater, literature, journalism, and more. Since these Audible Original pieces
are made for and exclusive to audible, you can’t get them anywhere else. Audible is offering new listeners
a free 30-day trial that comes with one credit good
for an audiobook, and two credits good for Audible Originals. With Audible, all
of your media is yours to keep, even if you cancel your membership. You can go back at any time
and listen to pieces even if you aren’t currently a subscriber. Recently, I’ve been listening
to the audiobook called Legion: The Many Lives of Stephen Leeds
by Brandon Sanderson. It’s great because I love reading,
but I don’t often like to sit still long enough to read a hardcopy. Get one free audiobook
and two Audible Originals when you try Audible for free for 30 days. Go to, or text thekingofrandom to 500500. That’s It’s written right here. There you go. Good luck lining
that up editors. All right. Let’s crack open the freezer,
and see how our ice is doing. [Music] Oh my gosh. Oh, I just have it locked. Here we go. We’ve got our distilled water,
we’ve got our vacuumed water, and we have our boiled water. I wonder if we can pop these–
Oh, yeah, that was easy. [Music] That was slightly
less easy, but… Now, first Impressions. They definitely all
have bubbles in them. I have seen quite a
few comments talking about how to get clear ice. If you boil it,
that’s going to work. You’re going to have
perfectly clear ice. Well, not really. Here is our twice boiled water,
and that, that has formed ice with bubbles in the middle. I’ll give it something. It is not cracked the way
that our other two are, that might be a function of the boiling,
that might be a function of it had slightly more or less water in it, or its container was just a slightly
different flexibility level. There it goes. So with two of these,
as I place them under the water, just to try and get more
of a clear surface, we got some pretty gnarly cracks that form. I mean, they’re already had cracks,
but some new ones just popped into existence. Our distilled, our vacuumed,
and then are boiled in sort of the order of most air bubbles
and ice damage to least air bubbles and the ice damage. However, I don’t think
that it’s necessarily perfectly a function of being boiled. I think there are other
factors at play here. For example, I have here
a container in which I froze distilled water that I boiled twice,
and then I put in the vacuum chamber, so it’s all three of these combined,
and honestly, it doesn’t look any better than the distilled water, and maybe somehow distilled water
is just inherently worse in terms of air bubbles. I’m not sure. Let’s run this under some water,
hope the glass doesn’t shatter, and see if we can pop it out. This is a glass container rather
than the plastic container. In that very well could contribute
to the shape change, and all of the cracking in there as well. It’s spinning in there,
but air can’t get in there to let it drop out. There we go. Our distilled, vacuumed,
boiled puck is… Boy, that– That might be
the worst one of all, and that I believe is mostly
because it was in a glass container, which had no flexibility. So when that ice tried to start
expanding, it had nowhere to go but to push itself up more. Of course, if we had tried
to seal it in that glass container, it probably would have just
shattered the container. Ice does not like
to be contained. Let’s take a look at our last type of ice,
and that’s the ice that we put into a cooler. First Impressions is I can see
some air bubbles down in there, but when I take a closer look,
it becomes obvious that we actually have multiple inches
of perfectly clear ice before we get to those bubbles. So you can see
that those bubbles start several inches down into the ice. They’re not immediately
up at the top here, and what happened is our cooler made it
so that all of the cold could really only go in through the top, or rather the heat could
only escape out the top, which means that the top
of the ice froze first, and it froze down, down into the cooler, and after, there were a
couple inches of frozen ice, or maybe it’s less than that. I can’t tell because it’s going
to distort the light a little. But it got a good ways down,
and then it froze under that, and that part
has some bubbles trapped in it. Those bubbles had know
where they could go. They couldn’t escape
out of our container. Let’s see if we can get
this whole ice block out of our cooler. This could be tricky. That sounded good. There we go. There’s our block. Oh boy. That’s– That’s fantastic. [Music] So now we can see
how much clear ice we’re getting out of this. I’d say we have an inch
and a half of ice with no bubbles in it, and then we have very
very minimal bubbles for another 3/4 of an inch,
and then after that is where the real bubbles really start. Let’s see if we can’t cut our clear ice
off of our white ice. [Music] Having melted and chipped away most
of the white portion of the ice, you can see how clear we are this point. Let’s just set it down here,
and look through it like that. Obviously, there are still
some little bubbles in here, and if you wanted to make sure
you didn’t have any of those, there’s a few things I’d recommend. First is actually taking
the ice out sooner. Don’t let it freeze all the way through,
but just have it freeze for the top inch and a half or so, and then take the cooler out,
take your ice block out and use it however you like. The way that I’ve done it
is just to demonstrate why we get bubbles in the ice. We get bubbles in the ice
because there is gas trapped in the water,
and we can’t get that out by boiling it or by vacuum chambering it, but it’s going to have gas
and contaminants in the water even if we use distilled water,
vacuum it, boil it, all of that. But if we freeze it from only
one direction, then they all sort of get pushed out of the way, and we get some nice, best residential ice maker
beautifully clear ice before we get to the portions
that are going to cause problems. Before we get to the bubbles and stuff, and then those will get
pushed to the bottom. So this is the only way that
I have found to freeze clear ice at home. Thanks again to Audible
for sponsoring today’s video. Check the link in the description,
or go to to start your free trial,
and get one free audiobook, and two free Audible Originals. That’s it for today,
but the fun doesn’t end here. That box at the top
will take you directly to our most recent video,
and you can go check that out. The other box will show
you what YouTube thinks you should be watching next, and if you’re not a subscriber
to the channel yet, just hit this bomb to get in the club, and that way you’ll never
miss out on a video. Don’t forget to ring that bell,
and we will see you in the next one. Talk to you then.


  1. Post
  2. Post
  3. Post
  4. Post
  5. Post
  6. Post
  7. Post
  8. Post
  9. Post
  10. Post
  11. Post
  12. Post
  13. Post
  14. Post
  15. Post
  16. Post
  17. Post
  18. Post
  19. Post
  20. Post
  21. Post
  22. Post
  23. Post
  24. Post
  25. Post

    The vacuum chamber is literally the exact same thing as the boiled water. All the vacuum chamber does is lower the temperature required for boiling so it boils. They are the same thing.

    Also you forgot a normal test to see how each thing effects the freezing process.

  26. Post
  27. Post
  28. Post
  29. Post
    Morteza Tourani

    I think if you keep boiling water or vacuumed one sealed from contacting with air you probably can have the clear ice lookin for.

  30. Post
  31. Post
  32. Post
    jake nottingham

    I think that you should revisit this idea. I have heard that using vibration while freezing it will keep the ice clear

  33. Post
  34. Post
  35. Post
  36. Post
  37. Post
  38. Post
  39. Post
  40. Post
  41. Post
  42. Post

    try adding Salt in it before freezing ….. i guess the boiled one was the most clear one because the salt was more concentrated and not because of the Gas .

  43. Post
  44. Post
  45. Post
  46. Post
  47. Post
  48. Post
  49. Post
  50. Post
  51. Post
  52. Post
  53. Post
  54. Post
  55. Post
  56. Post
  57. Post
  58. Post
  59. Post
  60. Post
    Michael McCall

    I saw somewhere you're supposed to use a fishtank aerator on one side of the container and the other end freezes with clear ice.

  61. Post
    Mac Hepler

    you guys should put hair in the dehydrator to see if it pulls the oils out (I don't really know how it works but from my knowledge im pretty sure that would work *my knowledge is one video where you used the dehydrator*)

  62. Post
  63. Post
  64. Post
  65. Post
  66. Post
  67. Post
  68. Post
  69. Post
  70. Post
  71. Post
    Emily Payton

    I'm bothered by the fact that they always say "this is just hydrogen and oxygen atoms bonded together" when talking about distilled water, forgetting or possibly ignoring the fact that the moment that pure water touches the air it is going to start pulling stuff in and polluting itself. Yes it is mostly pure water, much more pure than tap, but it is NOT pure hydrogen and oxygen together

  72. Post
  73. Post
  74. Post
  75. Post
  76. Post

    They sell ice molds for drinks that make clear ice, it has two layers so the bottom gets all the white ice and the top stays clear

  77. Post
    Bogi FOX

    Can you make clear ice ice baby rice?
    The most stupidest part it rhythms not the best but it does

    Say it 3 times fast "Ice ice baby rice"

  78. Post
  79. Post
    mongo dude

    It works u need to freeze rhe water from the bottem up by insulating the top a lottle bit if it freezes from the bottom slowly at -1 degrees the bubles will go out

  80. Post
  81. Post
  82. Post
    Christien Risner

    I think clarity of ice has multiple variables. The most important being the speed at which the water becomes ice. The slower the ice forms, the clearer it becomes. The faster formed ice will create ice crystals reducing the overall clarity of the ice.

  83. Post
  84. Post
  85. Post
  86. Post
  87. Post
  88. Post
  89. Post
  90. Post
  91. Post

    Hey, does distilled water still have microplastics? They're small enough to bond to the water molecules when they're evaporating, right? Maybe?

  92. Post
    Lyric Love Tv

    As a professional ice chewer, clear ice sucks to chew. It's so much harder than cloudy ice . I love cloudy ice the clouder the better😍

  93. Post
  94. Post

    I'm wondering what would happen if you put a straw or some sort of tube vertically inside the container, would it allow the gases to escape until all of the water was frozen? Or how about freezing the water in layers, say about a quarter inch at a time?

  95. Post
  96. Post
  97. Post
  98. Post
  99. Post
  100. Post

Leave a Reply

Your email address will not be published. Required fields are marked *