The eeriness of the Champagne pools is due to the steam vapour which sits over the area because of its high temperature of 74 degrees centigrade. The bubbles are due to CO2 which gives its name to the 700 year young pool, as this is the same process making the bubbles in champagne.. The heat is palpable as you carefully traverse this 65 metre diameter pool. The fragile sinter crust would be no protection if you were to fall into the boiling 62 metre deep water. The orange colour is from the presence of antimony. Minerals present are gold, silver, mercury, sulphur, arsenic, thallium, and antimony deposited in the sinter ledge at the edge.
About Irene Waters 19 Writer Memoirist
I began my working career as a reluctant potato peeler whilst waiting to commence my training as a student nurse. On completion I worked mainly in intensive care/coronary care; finishing my hospital career as clinical nurse educator in intensive care. A life changing period as a resort owner/manager on the island of Tanna in Vanuatu was followed by recovery time as a farmer at Bucca Wauka. Having discovered I was no farmer and vowing never again to own an animal bigger than myself I took on the Barrington General Store. Here we also ran a five star restaurant. Working the shop of a day 7am - 6pm followed by the restaurant until late was surprisingly more stressful than Tanna. On the sale we decided to retire and renovate our house with the help of a builder friend. Now believing we knew everything about building we set to constructing our own house. Just finished a coal mine decided to set up in our backyard. Definitely time to retire we moved to Queensland. I had been writing a manuscript for some time. In the desire to complete this I enrolled in a post grad certificate in creative Industries which I completed 2013. I followed this by doing a Master of Arts by research graduating in 2017. Now I live to write and write to live.
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