Hmm... bottled three meads I have ignored for over a year. Have converted to alcohol, but lost all semblance of flavor. Champagne yeast, so probably close to max alcohol output from yeast. Might be best for cleaning bicycle chains 🤪. I wonder if I can ignite it. 🤪
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alcoholic beverage made from honey
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in reply to Hippy Steve • • •Joe Vilas
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in reply to Joe Vilas • • •Chunshek
in reply to AI6YR Ben • • •So "proof" wasn't just an obscure unit that was made up to mean 0.5%? Cool!
@jhv
Joe Vilas
in reply to Chunshek • • •arclight
in reply to AI6YR Ben • • •I feel I should be able to answer this question but the more I think about it, the more complicated it gets.
The Lower Flammability Limit (LFL) of pure ethanol vapor is 3.3% in air (p. 67 of USBOM 627 osti.gov/servlets/purl/7328370… ) - great, but that's for vapor and doesn't tell us anything about ethanol in water (liquor). You can only distill alcohol to about 95.5% - the concentration of water and alcohol in vapor phase matches that in the liquid and there's no concentration gradient to drive more water or ethanol into either phase. The concentration at this balance point is called an azeotrope en.wikipedia.org/wiki/Azeotrop… and is an awesome Scrabble word to keep in your back pocket. Tossing liquor into a hot pan will drive off enough alcohol to make a volume of air, steam, and alcohol exceed the LFL pretty quickly. What does this translate to the colloquia
... show moreI feel I should be able to answer this question but the more I think about it, the more complicated it gets.
The Lower Flammability Limit (LFL) of pure ethanol vapor is 3.3% in air (p. 67 of USBOM 627 osti.gov/servlets/purl/7328370… ) - great, but that's for vapor and doesn't tell us anything about ethanol in water (liquor). You can only distill alcohol to about 95.5% - the concentration of water and alcohol in vapor phase matches that in the liquid and there's no concentration gradient to drive more water or ethanol into either phase. The concentration at this balance point is called an azeotrope en.wikipedia.org/wiki/Azeotrop… and is an awesome Scrabble word to keep in your back pocket. Tossing liquor into a hot pan will drive off enough alcohol to make a volume of air, steam, and alcohol exceed the LFL pretty quickly. What does this translate to the colloquial question "What proof liquor can I use for a safe but impressive flambe?" Damned if I know. Historically 100 proof (50%) was the point of sustained flammability but the definition of proof has changed over the centuries.
I would've hoped the NFPA would've had a simple explainer. There's some abstruse chemical engineering in ciphering it out - vapor/liquid equilibrium (VLE), flammability analysis - but so much of the calculation is based on experimental data, it's just better to find some experimental data on Bananas Foster or similar abuse* of rum. The state of online search is abysmal.
I hate bananas; that a "me" problem.Wikimedia list article
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in reply to arclight • • •John Timaeus
in reply to arclight • • •Anecdotally, 30% / 60 proof will flame easily when deglazing over a gas flame. But anything under 40% / 80 proof sucks for lighting on top of a dessert.
AI6YR Ben
in reply to John Timaeus • • •John Timaeus
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I could give a better opinion if you sent me a bottle or three.
AI6YR Ben
in reply to John Timaeus • • •Cavedale Rhônes
in reply to AI6YR Ben • • •I’m going to be disappointed if you don’t experiment with this to find out. 🤣 Obviously when you toss some 80 proof brandy in a dish of bananas foster, the alcohol boils off and the vapor has a lot more alcohol which helps it burn.
From college days, if you want to do a room temperature flaming shot, wild turkey at 101 proof worked well. Don’t try it with 151 rum. We lit the bar on fire. 👀
AI6YR Ben
in reply to Cavedale Rhônes • • •@CavedaleRhones Oops! I'm going to freeze some of the mead and see if I can get self sustaining flames without heat. 🤪
(I mean... might as well, the resulting mead is more alcohol than anything else, and not great flavor).
I'm finding -- with the mead, wine experiments, etc... getting the character/flavor of the base ingredients to stick around is very difficult. My strawberry guava wine had a strong strawberry guava flavor last week (when I bottled some), but the remainder I put in a jar lost most of those aromatics over the last week.
MsMerope
in reply to Cavedale Rhônes • • •hey, you trying to get the guy to burn his house down?
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I learned that one the hard way in grad school
my goodness
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It's a bit easier if you freeze in something with a wide mouth. I usually let it partially thaw* and then remove the frozen disk, but you can theoretically remove the top layer repeatedly as it starts to freeze.
*I do it to concentrate juice flavors if I don't want to heat it
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Lockpick Extreme
in reply to AI6YR Ben • • •ancestors did) or a plastic still and running it thru activated charcoal a few times may make a passable vodka.
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in reply to Lockpick Extreme • • •Ash-Miw-Re
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datum (n=1)
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@Ashmire if the airlock is in place and intact the beer is as good at 7mo as at 6mo. If there is any scent of rot, bad socks, fish, then toss immediately. Any obvious mold, discard immediately.
Otherwise, beer might have some peak age, but can be over-fermented for months or even years.
Longer fermentations are not at all unsafe until the yeast completely dies and bacteria consume the dead yeast, at which point per above their offgasses make it obvious that it's unsafe.
(That's assuming the brew was started right in the first place - if the brewer contaminated it with like, meat or something? then all bets are off. Which sounds insane but I have heard of people stupidly trying exactly that.)
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