Have you ever been defeated by a bottle of selcer because I just was all right story time ladies and gentlemen tell me more there's not much of a story.

I can't get my bottle of selcer that I first got open I had to get a second one and open it instead.

To open up for you.

So okay so it's a bottle of house and as I believe I talked about on the talk show with John gruber here at the beach.

House is wonderful flavored fizzy water flavor selcer.

It's my favorite brand by far for flavor selcer way better than look for Roy problem is house is as far as fizzy waters go it is really fizzy to the point where you have to actually be very careful open in the bottle because even if you've baby it and treated it normally there's a high chance it will explode if you open it too fast it is the fizziest of fizzy waters that I've ever found.

And sometimes this immense pressurization results in the cap being really hard to open like it could like to feel the bottle it feels like rock solid but there's no flexing at all you feel like it's going to explode.

Now slow down the genuine questions so this is like a plastic bottle with like a screw top cap.

Yeah it's like a 20 ounce plastic clear bottle with a screw top cap just like like I said it was going to say if it was it was glass all you need to the sword right.

Do that thing that thing you do champagne when ships go off.

So normally my approach to this would be to get something that is rubbery like the back of a pot holder or something and apply that to the cap with the twisting hand so that I have more grip and I can twist it really hard.

I got out pot holder number one made a silicone.

Grab it twist as hard as possible can I cannot get a thing to budge.

Got to the second point where I'm like all right you know what fine I'll get a second one second pot holder on the holding still hand like the hand that holds the bottle still turn I still can open this I like.

I just I gave up and I just got a different one but like I don't that that bottle is going to be sitting on my fridge like I got open at some time do I use like a drill like what do I get a pair of pliers.

Maybe see that just need a tiny bit of leverage it's only hard because it's so hard to grip because it's so little surface area in the diameter so small that you don't have a lot of torque you just need some kind of mechanical advantage will come right open.

Or you just need to do the thing from you know Kung Fu movies where you concentrate all of your power into that tiny little spot for one you know it's all it's all about instantaneous power it's not about over time you just need to get all of your power for a short period of time to just crack that thing.

Open that's what you. I thought I was doing that. No you were doing it's you're trying to do it and that you're you're.

Strength is spread out over a long period of time doing nothing you just got to concentrate at all I have never actually been defeated by one for I've never even had to involve a second pot holder and so to to involve a second pot holder and then to still lose this is this is due to me I've never done this.

I'm here a couple things first of all do you remember the I don't remember what the name of this was but there was some like stupid challenge video like the ice bucket challenge what you were supposed to do is do like some reverse roundhouse kick and then just raise the top of a bottle and have the cap like go spinning off so first of all I need to see film of you trying to do exactly that first roundhouse reverse roundhouse kick.

Is that the one where they had all the videos of people can kick in the face. Yeah exactly. I need to see that.

Second of all my college chemistry is coming back so PV equals an RT so if you make it now I'm going to screw this up and I'm going to get so much email if you make the temperature go up or down well that make pressure go up or down got them down down I think down yeah but you're assuming it's the pressure I don't think it's the pressure that's making it hard open probably it's just a stock cap.

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