First, you should know that dry ice must be kept in its original container as long as possible, preferably until its use. Note however, that it evaporates in about 4 days, so it should be purchased close to the moment of use. It should also be stored in places protected from moisture and heat. In addition, it should not be kept in the freezer, as there are very high chances that the freezer’s thermostat to be affected by extremely low temperature.

To manipulate it, you should use special tongs, or insulating gloves. Direct contact with dry ice can lead to frostbite. Also, when using the granules of dry ice for Champagne, make sure that the liquid in the glass is cold too, otherwise it will produce the phenomenon of effervescence and the drink will pour out.