Sugar not needed, though I think the carbonation pretty much is.  I have
it happen with seltzer/club soda on a regular basis.

When you open the container you release pressure.  Hi pressure adds
energy, so if the soda was at, say 33 degrees, it would cool just enough
to cross the line to frozenness.

Karl Wolz

> -----Original Message-----
> From: Vanagon Mailing List [mailto:vanagon@gerry.vanagon.com] On
Behalf Of
> Kim Brennan
> Sent: Thursday, February 03, 2005 9:04 AM
> To: vanagon@GERRY.VANAGON.COM
> Subject: Re: freezing (NVC - was RE: Winter Camping at Pokagon State
Park)
>
> What has happened is that the liquid as been supercooled. I.E. Cooled
> below it's freezing point, but it is still in a liquid state. I've
only
> seen it happen with carbonated (and sugared) beverages. It could
happen
> with pure water, but rarely does.
>
>
> On Feb 2, 2005, at 11:48 PM, Joy Hecht wrote:
>
> > How cool!  Is that just with fizzy drinks? I've never seen it happen
> > with
> > water.