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Very OT alcohol question
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| For some reason, I feel sure that someone here will be able to help me with
this query; in Italy we bought a bottle of Limoncello and were told to keep
it in the freezer. Certainly, my understanding is that our hotel kept their
supplies in that way. Is it safe for us to do this at home with the one we
bought which is 35% alcohol?
--
Sacha
www.hillhousenursery.co.uk
South Devon
(remove the weeds to email me)
| |
|
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"Sacha" <sacha@gardenweedws506.fsnet.co.uk> wrote in message
news:BF7B272F.21703%sacha@gardenweedws506.fsnet.co.uk...
> For some reason, I feel sure that someone here will be able to help me
with
> this query; in Italy we bought a bottle of Limoncello and were told to
keep
> it in the freezer. Certainly, my understanding is that our hotel kept
their
> supplies in that way. Is it safe for us to do this at home with the one
we
> bought which is 35% alcohol?
> --
> Sacha
> www.hillhousenursery.co.uk
> South Devon
> (remove the weeds to email me)
~~~~~~~~~~~~~~
Pasted from Google~~~
> Summer Drink RecipesFOR BEST RESULTS, KEEP LIMONCELLO IN THE FREEZER (IT
WON'T SOLIDIFY). IT'S TRADITIONALLY SERVE IN CHILLED SMALL GLASSES. ...
At 35% I feel it should be left there too!! It's very, very sweet.
Terrible hangovers!
Best Wishes Brian.
| |
| Cereus-validus....... 2005-10-18, 7:21 pm |
| Your problem is that you drink far too much booze.
"Sacha" <sacha@gardenweedws506.fsnet.co.uk> wrote in message
news:BF7B272F.21703%sacha@gardenweedws506.fsnet.co.uk...
> For some reason, I feel sure that someone here will be able to help me
> with
> this query; in Italy we bought a bottle of Limoncello and were told to
> keep
> it in the freezer. Certainly, my understanding is that our hotel kept
> their
> supplies in that way. Is it safe for us to do this at home with the one
> we
> bought which is 35% alcohol?
> --
> Sacha
> www.hillhousenursery.co.uk
> South Devon
> (remove the weeds to email me)
>
| |
| Jaques d'Alltrades 2005-10-18, 9:21 pm |
| The message <43556ea4_3@mk-nntp-2.news.uk.tiscali.com>
from "Brian" <bflay@tiscali.co.uk--- 'flayb' to respond> contains these words:
> Pasted from Google~~~
> WON'T SOLIDIFY). IT'S TRADITIONALLY SERVE IN CHILLED SMALL GLASSES. ...
> At 35% I feel it should be left there too!! It's very, very sweet.
> Terrible hangovers!
I have a nItalian fiend who makes something similar using absolute alcohol.
He keeps that in the freezer, serves it from the freezer, and it blows
your head off!
--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/
| |
| Martin Brown 2005-10-19, 5:21 am |
| Brian wrote:
> "Sacha" <sacha@gardenweedws506.fsnet.co.uk> wrote in message
> news:BF7B272F.21703%sacha@gardenweedws506.fsnet.co.uk...
>
> with
> keep
> their
> we
[color=darkred]
>
> WON'T SOLIDIFY). IT'S TRADITIONALLY SERVE IN CHILLED SMALL GLASSES. ...
>
> At 35% I feel it should be left there too!! It's very, very sweet.
> Terrible hangovers!
It may be a bit of a hazard served at -18C direct from the freezer. The
drink won't mind, but you could get a freezer burn on your tongue.
It makes a fabulous booster for lemon syllabub though!
Regards,
Martin Brown
| |
| penance 2005-10-19, 5:21 am |
|
Sacha Wrote:
> For some reason, I feel sure that someone here will be able to help me
> with
> this query; in Italy we bought a bottle of Limoncello and were told to
> keep
> it in the freezer. Certainly, my understanding is that our hotel kept
> their
> supplies in that way. Is it safe for us to do this at home with the
> one we
> bought which is 35% alcohol?
> --
> Sacha
> www.hillhousenursery.co.uk
> South Devon
> (remove the weeds to email me)
We always keep ours in the freezer along with the glass aswell.
Unchilled it is sickly sweet.
--
penance
| |
|
| On 19/10/05 8:43, in article dj4tfl$8ct$1@news7.svr.pol.co.uk, "Martin
Brown" <|||newspam|||@nezumi.demon.co.uk> wrote:
> Brian wrote:
>
>
>
> It may be a bit of a hazard served at -18C direct from the freezer. The
> drink won't mind, but you could get a freezer burn on your tongue.
>
> It makes a fabulous booster for lemon syllabub though!
>
That's an interesting idea - never thought of that! And thanks to those who
sent in helpful replies. I know a lot of people regard Limoncello as
something just short of lemon scented disinfectant but we love it. ;-)
A Sardinian friend of mine used to make his own and it was stunning, in the
true sense of that word but it was delicious. I just couldn't remember how
he stored it but it must have been the freezer, I think.
--
Sacha
www.hillhousenursery.co.uk
South Devon
(remove the weeds to email me)
| |
| cdotcavanagh@btconnect.com 2005-10-19, 1:21 pm |
| Hi there it is afe to keep in thefreezer,it is also nice to served in
very cols glasses
CC
| |
| cdotcavanagh@btconnect.com 2005-10-19, 1:21 pm |
| Hi there it is safe to keep in thefreezer,it is also nice to served in
very cols glasses
CC
| |
| cdotcavanagh@btconnect.com 2005-10-19, 1:21 pm |
| Hi there it is safe to keep in the freezer,it is also nice to served in
very cols glasses
CC
| |
| mike_lincs@yahoo.co.uk 2005-10-19, 3:21 pm |
| Should be served in the same way as vodka, straight from the freezer,
but only if the alcohol content is 35% or above, here in Spain we
haveour beer in glasses strsight from the freezer, but it still warms
up quickly in the 26 degree temperatures. Actually it rained here
today, first time for us here, but then the sun came out and quickly
dried everything up.
Mike
| |
| Pam Moore 2005-10-19, 6:21 pm |
| On Wed, 19 Oct 2005 09:56:28 +0100, Sacha
<sacha@gardenweedws506.fsnet.co.uk> wrote:
> I know a lot of people regard Limoncello as
>something just short of lemon scented disinfectant but we love it. ;-)
>A Sardinian friend of mine used to make his own and it was stunning, in the
>true sense of that word but it was delicious. I just couldn't remember how
>he stored it but it must have been the freezer, I think.
Never having heard of it I looked it up. Here's a recipe. Where does
one obtain the alcohol?
http://www.mrmenu.net/discus/messag...html?1070646657
Pam in Bristol
| |
| Mike Lyle 2005-10-19, 7:21 pm |
| Pam Moore wrote:
> On Wed, 19 Oct 2005 09:56:28 +0100, Sacha
> <sacha@gardenweedws506.fsnet.co.uk> wrote:
>
stunning,[color=darkred]
>
> Never having heard of it I looked it up. Here's a recipe. Where
does
> one obtain the alcohol?
> http://www.mrmenu.net/discus/messag...html?1070646657
Next trip to France. The supermarché will have very cheap white
alcohol called "alcool de fruits" or "alcool potable". If you're
staying at home, get the strongest vodka you can find; but it won't
be quite right unless you can find Polish pure spirit.
--
Mike.
| |
| Jaques d'Alltrades 2005-10-19, 8:21 pm |
| The message <d5cdl113gk64m3blqk0631k8ngh8ntfpn6@4ax.com>
from Pam Moore <NOSpam.moore@NOSPAMvirgin.net> contains these words:
> Never having heard of it I looked it up. Here's a recipe. Where does
> one obtain the alcohol?
Vodka usually.
--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/
| |
| penance 2005-10-20, 5:21 am |
|
Pam Moore Wrote:
> On Wed, 19 Oct 2005 09:56:28 +0100, Sacha
> sacha@gardenweedws506.fsnet.co.uk wrote:
>
> I know a lot of people regard Limoncello as
> something just short of lemon scented disinfectant but we love it. ;-)
> A Sardinian friend of mine used to make his own and it was stunning, in
> the
> true sense of that word but it was delicious. I just couldn't remember
> how
> he stored it but it must have been the freezer, I think.
>
> Never having heard of it I looked it up. Here's a recipe. Where does
> one obtain the alcohol?
> http://tinyurl.com/9rvcz
>
>
> Pam in Bristol
I 'think' Sainsburys in Filton (assuming you are in Bristol UK) sell
Absolut vodka of a high enough proof to use, failing that they sell
Limoncello.
--
penance
| |
| Larry Stoter 2005-10-21, 5:21 pm |
| Sacha <sacha@gardenweedws506.fsnet.co.uk> wrote:
> For some reason, I feel sure that someone here will be able to help me with
> this query; in Italy we bought a bottle of Limoncello and were told to keep
> it in the freezer. Certainly, my understanding is that our hotel kept their
> supplies in that way. Is it safe for us to do this at home with the one we
> bought which is 35% alcohol?
Why might it not be safe?
--
Larry Stoter
| |
| Mike Lyle 2005-10-21, 5:21 pm |
| Larry Stoter wrote:
> Sacha <sacha@gardenweedws506.fsnet.co.uk> wrote:
>
help[color=darkred]
is[color=darkred]
>
> Why might it not be safe?
Carol Thatcher told how, in a to me rare redeeming feature, her
mother would never ice Champagne before the result. The bottle
therefore had to go in the freezer for a quick chill. So the family
became accustomed to occasional bits of broken glass in the peas. The
higher the concentration of alcohol, the less likely this sad result.
--
Mike.
| |
| Jaques d'Alltrades 2005-10-21, 9:21 pm |
| The message <3rt09dFkpur5U1@individual.net>
from "Mike Lyle" <mike_lyle_uk@REMOVETHISyahoo.co.uk> contains these words:
> Larry Stoter wrote:
> help
> is
[color=darkred]
> Carol Thatcher told how, in a to me rare redeeming feature, her
> mother would never ice Champagne before the result. The bottle
> therefore had to go in the freezer for a quick chill. So the family
> became accustomed to occasional bits of broken glass in the peas. The
> higher the concentration of alcohol, the less likely this sad result.
Butbutbutbutbut... Limonello isn't fizzy, is it?
--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/
| |
| WaltA 2005-10-22, 12:21 am |
| On Sat, 22 Oct 2005 00:54:04 +0100, Jaques and other peeps* wrote:
[color=darkred]
>
>Butbutbutbutbut... Limonello isn't fizzy, is it?
But lower concentrations of alcohol imply more water ( cant offhand
remember the % of Champers, but I expect you could freeze a lot of it
solid with just a wee sludgy bit in one corner.)
more water means greater chance of freezing solid,
and you know what happens to water when it freezes ???
Just guessing otomh
But I am confused, why would Sasha want to _store_ it in the freezer ?
with 35% alcohol it aint likly to go off at room temp is it ?
* sorry, lost the attributions so Janet et al who may be worried
should google the archive to sort it out
| |
|
|
|
| On 22/10/05 4:06, in article 4359ab03.7630426@text.news.ntlworld.com,
"WaltA" <please@dontspam.nothere.com> wrote:
<snip>
>
> But I am confused, why would Sasha want to _store_ it in the freezer ?
> with 35% alcohol it aint likly to go off at room temp is it ?
Because Limoncello is meant to be drunk very, very cold. I couldn't see it
getting that cold in a fridge but wasn't sure of the safety of putting it in
a freezer. If it was room temp, I think it would taste like alcoholic
lemon squash and be rather disgusting.
--
Sacha
www.hillhousenursery.co.uk
South Devon
(remove the weeds to email me)
| |
| martin 2005-10-22, 7:21 am |
| On Sat, 22 Oct 2005 10:14:35 +0100, Sacha
<sacha@gardenweedws506.fsnet.co.uk> wrote:
>On 22/10/05 4:06, in article 4359ab03.7630426@text.news.ntlworld.com,
>"WaltA" <please@dontspam.nothere.com> wrote:
><snip>
>
>Because Limoncello is meant to be drunk very, very cold. I couldn't see it
>getting that cold in a fridge but wasn't sure of the safety of putting it in
>a freezer.
Have you ever seen an Italian take a bottle of limoncello out of a
deep freeze? I haven't. I've been in Italian restaurants in Italy
where the bottle is at room temperature.
I suspect the alcohol would separate out in a freezer. It does if you
make a similar drink using coffee beans. It's a cheap/legal
alternative to distillation.
> If it was room temp, I think it would taste like alcoholic
>lemon squash and be rather disgusting.
It tastes like limoncello. :-)
--
Martin
| |
|
| On 22/10/05 11:11, in article qp3kl1p867v1s0oi36igq8hj6f0rn4pto5@4ax.com,
"martin" <me@privacy.net> wrote:
> On Sat, 22 Oct 2005 10:14:35 +0100, Sacha
> <sacha@gardenweedws506.fsnet.co.uk> wrote:
>
>
> Have you ever seen an Italian take a bottle of limoncello out of a
> deep freeze? I haven't. I've been in Italian restaurants in Italy
> where the bottle is at room temperature.
The freezer bit is what I couldn't remember about the Italian friend who
used to make his own Limoncello. Judging by answers I've had here and the
temps at which we have drunk it, I'd say it must have been in a freezer.
When my Italian sil gets back from Italy, I'll check with her, too!
>
> I suspect the alcohol would separate out in a freezer. It does if you
> make a similar drink using coffee beans. It's a cheap/legal
> alternative to distillation.
I remember that, in Turkey, a restaurant owner did something clever with
Raki and (I think) water which kept the two in separate bands in the glass.
The water was very cold and I *think* - but am not sure - that the Raki
had been in the freezer. But I think Raki is vile at any temperature!
>
>
> It tastes like limoncello. :-)
I'll take your word for that, thanks!
--
Sacha
www.hillhousenursery.co.uk
South Devon
(remove the weeds to email me)
| |
| Jaques d'Alltrades 2005-10-22, 9:21 am |
| The message <4359ab03.7630426@text.news.ntlworld.com>
from please@dontspam.nothere.com (WaltA) contains these words:
[color=darkred]
> But lower concentrations of alcohol imply more water ( cant offhand
> remember the % of Champers, but I expect you could freeze a lot of it
> solid with just a wee sludgy bit in one corner.)
Goes to slush, actually. I wouldn't want to freeze Champers in its
bottle, but anything at 36% will not freeze - even the water in it is
unlikely to, and certainly not when under any pressure.
> more water means greater chance of freezing solid,
> and you know what happens to water when it freezes ???
> Just guessing otomh
Yes, but do you know what happens to ice under pressure?
> But I am confused, why would Sasha want to _store_ it in the freezer ?
> with 35% alcohol it aint likly to go off at room temp is it ?
No. Fortified wines are much weaker than that.
--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/
| |
| Jaques d'Alltrades 2005-10-22, 9:21 am |
| The message <BF7FC18B.21A78%sacha@gardenweedws506.fsnet.co.uk>
from Sacha <sacha@gardenweedws506.fsnet.co.uk> contains these words:
> On 22/10/05 4:06, in article 4359ab03.7630426@text.news.ntlworld.com,
> "WaltA" <please@dontspam.nothere.com> wrote:
> <snip>
[color=darkred]
> Because Limoncello is meant to be drunk very, very cold. I couldn't see it
> getting that cold in a fridge but wasn't sure of the safety of putting it in
> a freezer. If it was room temp, I think it would taste like alcoholic
> lemon squash and be rather disgusting.
IMO, perfectly safe, but it might be a good idea to try a small amount
in a plastic bottle (lke a food colouring/flavuring bottle) and se
whether any appreciable amount of ice forms.
This is important, because from 4° C to freezing, water expands, and ice
expands to (IIRC) eight sevenths of its volume as a liquid, and can bork
bottles.
However, at 35% I wouldn't expect any ice to form as alcohol is a very
effective anti-freeze.
--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/
| |
| martin 2005-10-22, 9:21 am |
| On Sat, 22 Oct 2005 12:09:15 +0100, Sacha
<sacha@gardenweedws506.fsnet.co.uk> wrote:
>
>I remember that, in Turkey, a restaurant owner did something clever with
>Raki and (I think) water which kept the two in separate bands in the glass.
>The water was very cold and I *think* - but am not sure - that the Raki
>had been in the freezer. But I think Raki is vile at any temperature!
It's popular with North Germans. They left the bottle in the deep
freeze and water turned to ice and they carefully drain off the
alcohol which has a delicious coffee f;avour.
>
>I'll take your word for that, thanks!
--
Martin
| |
| Jaques d'Alltrades 2005-10-22, 9:21 am |
| The message <qp3kl1p867v1s0oi36igq8hj6f0rn4pto5@4ax.com>
from martin <me@privacy.net> contains these words:
> Have you ever seen an Italian take a bottle of limoncello out of a
> deep freeze?
Yes.
> I haven't. I've been in Italian restaurants in Italy
> where the bottle is at room temperature.
> I suspect the alcohol would separate out in a freezer.
Not at that concentration.
> It does if you
> make a similar drink using coffee beans. It's a cheap/legal
> alternative to distillation.
It's not legal (in the UK). *ANY* concentrating of alcohol apart from
brewing requires a licence.
--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/
| |
|
| On 22/10/05 11:31, in article
3130303032303038435A231D55@foobar.zetnet.co.ok, "Jaques d'Alltrades"
<rusty.hinge@foobar.zetnet.co.ok> wrote:
> The message <BF7FC18B.21A78%sacha@gardenweedws506.fsnet.co.uk>
> from Sacha <sacha@gardenweedws506.fsnet.co.uk> contains these words:
>
>
>
> IMO, perfectly safe, but it might be a good idea to try a small amount
> in a plastic bottle (lke a food colouring/flavuring bottle) and se
> whether any appreciable amount of ice forms.
Good idea - I'll give that a try.
>
> This is important, because from 4° C to freezing, water expands, and ice
> expands to (IIRC) eight sevenths of its volume as a liquid, and can bork
> bottles.
>
> However, at 35% I wouldn't expect any ice to form as alcohol is a very
> effective anti-freeze.
This is NOT going in the car, I assure you! ;-)
--
Sacha
www.hillhousenursery.co.uk
South Devon
(remove the weeds to email me)
| |
| martin 2005-10-22, 9:21 am |
| On Sat, 22 Oct 2005 12:27:50 +0100, Jaques d'Alltrades
<rusty.hinge@foobar.zetnet.co.ok> wrote:
>The message <qp3kl1p867v1s0oi36igq8hj6f0rn4pto5@4ax.com>
>from martin <me@privacy.net> contains these words:
>
>
>Yes.
In Italy? Where?
>
>
>
>Not at that concentration.
Try it.
>
>
>It's not legal (in the UK). *ANY* concentrating of alcohol apart from
>brewing requires a licence.
and?
--
Martin
| |
| martin 2005-10-22, 9:21 am |
| On Sat, 22 Oct 2005 12:35:55 +0100, Sacha
<sacha@gardenweedws506.fsnet.co.uk> wrote:
>On 22/10/05 11:31, in article
>3130303032303038435A231D55@foobar.zetnet.co.ok, "Jaques d'Alltrades"
><rusty.hinge@foobar.zetnet.co.ok> wrote:
>
>
>Good idea - I'll give that a try.
>
>This is NOT going in the car, I assure you! ;-)
I've used Stroh Rhum, to remove ice from a windscreen, in the days
when it was not much dearer than antifreeze. It left a sticky mess.
--
Martin
| |
| Nick Maclaren 2005-10-22, 9:21 am |
| In article <n19kl15s53usuh45vnv84objirai52r6rs@4ax.com>,
martin <me@privacy.net> wrote:
>
>I've used Stroh Rhum, to remove ice from a windscreen, in the days
>when it was not much dearer than antifreeze. It left a sticky mess.
In what way does that differ from the nasty spray cans that are sold
for that purpose?
Anyone with the slightest knowledge of physics, or the capability of
learning from experience, knows that spraying alcohol onto loose ice
will turn it into hard ice, as the alcohol evaporates. Except in a
VERY narrow temperature range, those things are useless.
Regards,
Nick Maclaren.
| |
| WaltA 2005-10-22, 10:21 am |
| On Sat, 22 Oct 2005 13:36:00 +0200, martin wrote:
>On Sat, 22 Oct 2005 12:27:50 +0100, Jaques d'Alltrades
><rusty.hinge@foobar.zetnet.co.ok> wrote:
>
>
>In Italy? Where?
>
>
>Try it.
>
>
>and?
Rusty beat me too it :
It can be cheap, but it is not legal in the UK,
_and_
it concentrates the fusil oils and other undesireables (the hangover
making bits) to the detriment of your health if you drink too much of
it, which is easier to do when it is in small glasses of alcohol
rather than large bottles of beverage 
That is why distillers take great care to separate foreshots/heads
Freeze seperation long term is a bad idea.
| |
| Jaques d'Alltrades 2005-10-22, 11:21 am |
| The message <BF7FE2AB.21AA0%sacha@gardenweedws506.fsnet.co.uk>
from Sacha <sacha@gardenweedws506.fsnet.co.uk> contains these words:
[color=darkred]
> This is NOT going in the car, I assure you! ;-)
'Specially if you have the keys in your pocket.
Screaming Headlines:
CAR DONE FOR D.I.C. SACHA
--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/
| |
| Jaques d'Alltrades 2005-10-22, 11:21 am |
| The message <6v8kl15mhfktnk11oeucrdk0a5tqlh4hc4@4ax.com>
from martin <me@privacy.net> contains these words:
> On Sat, 22 Oct 2005 12:27:50 +0100, Jaques d'Alltrades
> <rusty.hinge@foobar.zetnet.co.ok> wrote:
[color=darkred]
> In Italy? Where?
Not every Italian lives in Italy. And this particular one makes his own
Limonello - but with absolute alcohol. He reckons that the water in the
lemons-a diluti it quite-a enough-a.
[color=darkred]
> Try it.
Try freezing an alcoholic beverage and see how strong the stuff which
separates from the ice crystals is - it's nowhere near 35%.
[color=darkred]
> and?
And what?
--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/
| |
| WaltA 2005-10-22, 11:21 am |
| On Sat, 22 Oct 2005 10:14:35 +0100, Sacha wrote:
>On 22/10/05 4:06, in article 4359ab03.7630426@text.news.ntlworld.com,
>"WaltA" <please@dontspam.nothere.com> wrote:
><snip>
>
>Because Limoncello is meant to be drunk very, very cold. I couldn't see it
>getting that cold in a fridge but wasn't sure of the safety of putting it in
>a freezer. If it was room temp, I think it would taste like alcoholic
>lemon squash and be rather disgusting.
Ah, I see my mistake, you said
snip,, "our hotel kept their
supplies in that way. Is it safe for us",, snip
I interpreted kept as "to store"
sorry.
Yes, good way to quickly chill it, but not to leave it there to get
too cold as others have said.
Frostbite on the lips/tongue could be painful :-)
| |
| Sacha 2005-10-22, 11:21 am |
| On 22/10/05 13:36, in article
3130303032303038435A407886@foobar.zetnet.co.ok, "Jaques d'Alltrades"
<rusty.hinge@foobar.zetnet.co.ok> wrote:
> The message <BF7FE2AB.21AA0%sacha@gardenweedws506.fsnet.co.uk>
> from Sacha <sacha@gardenweedws506.fsnet.co.uk> contains these words:
>
>
>
> 'Specially if you have the keys in your pocket.
>
> Screaming Headlines:
>
> CAR DONE FOR D.I.C. SACHA
Oh, *very* good! ;-)
--
Sacha
www.hillhousenursery.co.uk
South Devon
(remove the weeds to email me)
| |
| martin 2005-10-22, 1:21 pm |
| On 22 Oct 2005 11:55:46 GMT, nmm1@cus.cam.ac.uk (Nick Maclaren) wrote:
>In article <n19kl15s53usuh45vnv84objirai52r6rs@4ax.com>,
>martin <me@privacy.net> wrote:
>
>In what way does that differ from the nasty spray cans that are sold
>for that purpose?
I happened to have a bottle of Stroh Rhum with me at the time and I
didn't have a spray.
>
>Anyone with the slightest knowledge of physics, or the capability of
>learning from experience, knows that spraying alcohol onto loose ice
>will turn it into hard ice, as the alcohol evaporates.
Not if you wash it off before it has a chance to evaporate.
> Except in a
>VERY narrow temperature range, those things are useless.
>
>
>Regards,
>Nick Maclaren.
--
Martin
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| martin 2005-10-22, 1:21 pm |
| On Sat, 22 Oct 2005 12:33:27 GMT, please@dontspam.nothere.com (WaltA)
wrote:
>On Sat, 22 Oct 2005 13:36:00 +0200, martin wrote:
>
>
>Rusty beat me too it :
>It can be cheap, but it is not legal in the UK,
Nobody has said it was. It is legal in the countries, where people do
it.
>
>_and_
> it concentrates the fusil oils and other undesireables (the hangover
>making bits) to the detriment of your health if you drink too much of
>it, which is easier to do when it is in small glasses of alcohol
>rather than large bottles of beverage
>
>That is why distillers take great care to separate foreshots/heads
>
>Freeze seperation long term is a bad idea.
Drinking lots of alcohol long term is a bad idea.
--
Martin
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| martin 2005-10-22, 1:21 pm |
| On Sat, 22 Oct 2005 13:41:14 +0100, Jaques d'Alltrades
<rusty.hinge@foobar.zetnet.co.ok> wrote:
>The message <6v8kl15mhfktnk11oeucrdk0a5tqlh4hc4@4ax.com>
>from martin <me@privacy.net> contains these words:
>
>
>Not every Italian lives in Italy. And this particular one makes his own
>Limonello - but with absolute alcohol. He reckons that the water in the
>lemons-a diluti it quite-a enough-a.
>
>
>Try freezing an alcoholic beverage and see how strong the stuff which
>separates from the ice crystals is - it's nowhere near 35%.
I think you'll find that limoncello made the way your friend makes it
is much more than 35%.
>
>
>
>And what?
Who mentioned legality other than you?
--
Martin
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| Jaques d'Alltrades 2005-10-22, 3:21 pm |
| The message <7mokl1tovv1ibgapu3htlslk1lrrj903h3@4ax.com>
from martin <me@privacy.net> contains these words:
> Drinking lots of alcohol long term is a bad idea.
Ish it?
Hic!
--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/
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| Jaques d'Alltrades 2005-10-22, 3:21 pm |
| The message <2qokl11ga8iaa7o03027jqfsg58ar1rim5@4ax.com>
from martin <me@privacy.net> contains these words:
/snip/
[color=darkred]
> I think you'll find that limoncello made the way your friend makes it
> is much more than 35%.
We weren't talking about that. We were discussing the advisability or
otherwise of putting commercially made stuff in the freezer.
[color=darkred]
> Who mentioned legality other than you?
You. I quote:
"It's a cheap/legal alternative to distillation. "
--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/
| |
| Nick Maclaren 2005-10-22, 3:21 pm |
| In article <1jokl1dkaqkdieolf88aefq6lohc04cd79@4ax.com>,
martin <me@privacy.net> wrote:
>
>
>Not if you wash it off before it has a chance to evaporate.
Er, what with? Those cans don't hold much more liquid than is
present as ice, and the liquid evaporates in well under a minute.
I can understand that if you used paint stripper, sorry, I mean
radiator anti-freeze.
Regards,
Nick Maclaren.
| |
| mike_lincs@yahoo.co.uk 2005-10-23, 7:21 am |
| Drinks with an alcohol content of less than 34% are likely to freeze,
and when they do the liquid expands, therfore it is highly possible
that the bottle will break, alcohol levels of 34% and above will not
freeze, so will remain liquid, and no, they will not separate out.
Normal spirits sold in the UK, including many vodka brands are less
than 34% alcohol and should not be frozen. Vodka is often drunk
straight from the freezer in Russia, and goes down sooooo smoothly. I
suspect that limoncello does the same as they do have many flavoured
vodkas, including lemon, in Russia.
Mike
| |
| martin 2005-10-23, 8:21 am |
| On Sat, 22 Oct 2005 18:18:58 +0100, Jaques d'Alltrades
<rusty.hinge@foobar.zetnet.co.ok> wrote:
>The message <7mokl1tovv1ibgapu3htlslk1lrrj903h3@4ax.com>
>from martin <me@privacy.net> contains these words:
>
>
>Ish it?
>
>
>
>
>
>
>
>
>
>
>Hic!
I forget :-)
--
Martin
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| martin 2005-10-23, 8:21 am |
| On 22 Oct 2005 17:43:13 GMT, nmm1@cus.cam.ac.uk (Nick Maclaren) wrote:
>In article <1jokl1dkaqkdieolf88aefq6lohc04cd79@4ax.com>,
>martin <me@privacy.net> wrote:
>
>Er, what with? Those cans don't hold much more liquid than is
>present as ice, and the liquid evaporates in well under a minute.
>I can understand that if you used paint stripper, sorry, I mean
>radiator anti-freeze.
I was talking about using Stroh Rhum/paint stripper.
--
Martin
| |
| martin 2005-10-23, 8:21 am |
| On Sat, 22 Oct 2005 18:21:33 +0100, Jaques d'Alltrades
<rusty.hinge@foobar.zetnet.co.ok> wrote:
>The message <2qokl11ga8iaa7o03027jqfsg58ar1rim5@4ax.com>
>from martin <me@privacy.net> contains these words:
>
>/snip/
>
>
>
>We weren't talking about that. We were discussing the advisability or
>otherwise of putting commercially made stuff in the freezer.
Googling I found that commercially made limoncello alcohol content
varies from 35-55%.
I spent three years on and off working in Turin and 25 years on and
off in Rome and never saw anybody store limoncello in a deep freeze.
Maybe I was unlucky.
>
>
>
>You. I quote:
>
>"It's a cheap/legal alternative to distillation. "
You are right :-)
I was talking about North Germans putting coffee beans in alcohol. Not
in Britain.
--
Martin
| |
| Harold Walker 2005-10-23, 8:21 am |
|
"martin" <me@privacy.net> wrote in message
news:fkpml11qibschjkvjv4v2ptb366ft0utvc@4ax.com...[color=darkred]
> On Sat, 22 Oct 2005 18:21:33 +0100, Jaques d'Alltrades
> <rusty.hinge@foobar.zetnet.co.ok> wrote:
>
>
Only if you are caught.....
| |
| Nick Maclaren 2005-10-23, 8:21 am |
| In article <9bpml1hhiuv1a5n8b1m5852ks2bk1ism0d@4ax.com>,
martin <me@privacy.net> wrote:
>On 22 Oct 2005 17:43:13 GMT, nmm1@cus.cam.ac.uk (Nick Maclaren) wrote:
>
>
>I was talking about using Stroh Rhum/paint stripper.
Ah. Yes, I agree that paint stripper would work for that purpose.
I am unfamiliar with Stroh Rhum, but this thread doesn't incline
me to obtain any.
Regards,
Nick Maclaren.
| |
| martin 2005-10-23, 8:21 am |
| On Sun, 23 Oct 2005 06:51:47 -0400, "Harold Walker"
<middleton.walker@comcast.net> wrote:
>
>"martin" <me@privacy.net> wrote in message
>news:fkpml11qibschjkvjv4v2ptb366ft0utvc@4ax.com...
>
>Only if you are caught.....
.... :-)
There's moonshine & poteen made in them thar hills.
--
Martin
| |
| martin 2005-10-23, 8:21 am |
| On 23 Oct 2005 10:55:08 GMT, nmm1@cus.cam.ac.uk (Nick Maclaren) wrote:
>In article <9bpml1hhiuv1a5n8b1m5852ks2bk1ism0d@4ax.com>,
>martin <me@privacy.net> wrote:
>
>Ah. Yes, I agree that paint stripper would work for that purpose.
>I am unfamiliar with Stroh Rhum,
There's not a lot of difference. I'm told the EU doesn't allow the
Austrian makers to call it Rum anymore, because sugar cane is not
used.
> but this thread doesn't incline
>me to obtain any.
It's not cheap anymore. We used to use it as an additive to tea and in
a dilute form as a treatment for sore throats.
--
Martin
| |
| Harold Walker 2005-10-23, 8:21 am |
|
"martin" <me@privacy.net> wrote in message
news:e0rml1hq3hmeg6vjgfe8l2rrfvkpm0sqoo@4ax.com...
> On Sun, 23 Oct 2005 06:51:47 -0400, "Harold Walker"
> <middleton.walker@comcast.net> wrote:
>
>
> ... :-)
>
> There's moonshine & poteen made in them thar hills.
>
> --
> Martin
Back in the 50's had a tour of the Taddy Ales brewery...the brewmaster gave
me a recipe for a superb whisky....bought an old 80 gallon whisky barrel and
brewed me a heap of rhubarb wine...fortunately someone donated a 5 gallon
pressure cooker....picked up a coil of copper tubing courtesy of Texas
instrument and voila had me a still.....double distilled the wine and landed
up with a batch of 150 proof booze....into a 10 gallon charre oak barrel it
went + a bottle of port to age.....my next door neighbor saw to it that the
aging process was not too long....went down the hatch far too quickly...gave
the pressure cooker away to a greyhound racing friend who used it to cook
chicken bones and bits for his dogs.....H
| |
| Nick Maclaren 2005-10-23, 8:21 am |
| In article <06rml1he2b8dhh7rvfcd2gkktutr5i4t48@4ax.com>,
martin <me@privacy.net> wrote:
>
>There's not a lot of difference. I'm told the EU doesn't allow the
>Austrian makers to call it Rum anymore, because sugar cane is not
>used.
One could ask what IS used, but I am not sure one would be better
off knowing.
>
>It's not cheap anymore. We used to use it as an additive to tea and in
>a dilute form as a treatment for sore throats.
An interesting comment on the quality of the tea. I make it a rule
to stop drinking tea when I leave these for the USA or Europe, except
in Holland. Austrian tea sounds a new low.
Regards,
Nick Maclaren.
| |
| martin 2005-10-23, 9:21 am |
| On Sun, 23 Oct 2005 07:13:52 -0400, "Harold Walker"
<middleton.walker@comcast.net> wrote:
>
>Back in the 50's had a tour of the Taddy Ales brewery...the brewmaster gave
>me a recipe for a superb whisky....bought an old 80 gallon whisky barrel and
>brewed me a heap of rhubarb wine...fortunately someone donated a 5 gallon
>pressure cooker....picked up a coil of copper tubing courtesy of Texas
>instrument and voila had me a still.....double distilled the wine and landed
>up with a batch of 150 proof booze....into a 10 gallon charre oak barrel it
>went + a bottle of port to age.....my next door neighbor saw to it that the
>aging process was not too long....went down the hatch far too quickly...gave
>the pressure cooker away to a greyhound racing friend who used it to cook
>chicken bones and bits for his dogs.....H
>
Now this lot will all be growing more rhubarb.
--
Martin
| |
| martin 2005-10-23, 10:21 am |
| On 23 Oct 2005 11:16:31 GMT, nmm1@cus.cam.ac.uk (Nick Maclaren) wrote:
>In article <06rml1he2b8dhh7rvfcd2gkktutr5i4t48@4ax.com>,
>martin <me@privacy.net> wrote:
>
>One could ask what IS used, but I am not sure one would be better
>off knowing.
I'd guess sugar beat sugar.
>
>
>An interesting comment on the quality of the tea. I make it a rule
>to stop drinking tea when I leave these for the USA or Europe, except
>in Holland. Austrian tea sounds a new low.
It's called Jagertee. http://encyclopedia.laborlawtalk.com/Jagertee
--
Martin
| |
| Jaques d'Alltrades 2005-10-23, 10:21 am |
| The message <_ZGdndbEyfPb9sbenZ2dnUVZ_s6dnZ2d@comcast.com>
from "Harold Walker" <middleton.walker@comcast.net> contains these words:
/concentrating alcohol/
[color=darkred]
> Only if you are caught.....
It's still required. That's different from being necessary.
--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/
| |
| martin 2005-10-23, 11:21 am |
| On Sun, 23 Oct 2005 13:58:44 +0100, Jaques d'Alltrades
<rusty.hinge@foobar.zetnet.co.ok> wrote:
>The message <_ZGdndbEyfPb9sbenZ2dnUVZ_s6dnZ2d@comcast.com>
>from "Harold Walker" <middleton.walker@comcast.net> contains these words:
>
>/concentrating alcohol/
>
>
>
>It's still required. That's different from being necessary.
I'd guess DIY distilling was common in WWII. If not why not?
--
Martin
| |
| Harold Walker 2005-10-23, 11:21 am |
|
"martin" <me@privacy.net> wrote in message
news:7b3nl19pja5tgls9up7rqn3g8ke11bjsfu@4ax.com...
> On Sun, 23 Oct 2005 13:58:44 +0100, Jaques d'Alltrades
> <rusty.hinge@foobar.zetnet.co.ok> wrote:
>
>
> I'd guess DIY distilling was common in WWII. If not why not?
> --
> Martin
So was poaching....many a pheasant was on our table....so too was a hare now
and then....those along with home made booze made for a comfy nite...H
| |
| Jaques d'Alltrades 2005-10-23, 12:21 pm |
|
from martin <me@privacy.net> contains these words:
> Now this lot will all be growing more rhubarb.
I'll be stoking mine with the leavings of the local chevalry...
--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/
| |
| martin 2005-10-23, 12:21 pm |
| On Sun, 23 Oct 2005 14:51:21 +0100, Jaques d'Alltrades
<rusty.hinge@foobar.zetnet.co.ok> wrote:
>
>from martin <me@privacy.net> contains these words:
>
>
>I'll be stoking mine with the leavings of the local chevalry...
.... our Dutch allotment has just been stoked. The Dutch look down on
using horse manure. They prefer to use cow muck. When my wife decides
what the club will use resistance is futile.
--
Martin
| |
| Mike Lyle 2005-10-23, 1:21 pm |
| martin wrote:
> On Sun, 23 Oct 2005 14:51:21 +0100, Jaques d'Alltrades
> <rusty.hinge@foobar.zetnet.co.ok> wrote:
>
>
> ... our Dutch allotment has just been stoked. The Dutch look down
on
> using horse manure. They prefer to use cow muck. When my wife
decides
> what the club will use resistance is futile.
Aha! Another subject dear to my heart! Cow-dung, as squirted, is
definitely "cold", and has to be mixed well with litter to break down
nicely. But once composted, I reckon it's as good as, or even a bit
better than, the equine product. But in the dormant season, I think
you could chuck horse straight onto the rhubarb, which you wouldn't
do with cow.
--
Mike.
| |
| Jaques d'Alltrades 2005-10-23, 5:21 pm |
| The message <3s1qrmF8pqudU2@individual.net>
from "Mike Lyle" <mike_lyle_uk@REMOVETHISyahoo.co.uk> contains these words:
/Horsh v. Cowsh/
> Aha! Another subject dear to my heart! Cow-dung, as squirted, is
> definitely "cold", and has to be mixed well with litter to break down
> nicely. But once composted, I reckon it's as good as, or even a bit
> better than, the equine product. But in the dormant season, I think
> you could chuck horse straight onto the rhubarb, which you wouldn't
> do with cow.
I have imprisoned my rhubarb in a ring of rocks so that i can keep
piling stuff in. It gets the washing-up water, which is full of
nutritious morsels, any small bones, ash from the bonfire, and I shall
be adding fresh horsh round the outside of the circle so as not to burn
the crown if it generates any heat.
Later, I'll cover the rhubarb with straw and move the horsh in a bit,
hoping for a hotbed effect and an early start for the rooobubble.
The original compost and horsh which went into the pit the rhubarb was
planted over and the considerable mound of what came out has all sunk
slightly below the surface of the rest of the surrounding ground, and it
needs to be made up.
Hey nonny-no, trip lightly as we go,
Where the horse doth shift his bowel,
I'll wield my trusty trowel.
Singing hey nonny-nonny all the while,
Bringing home a bucket with a steaming pile.
--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/
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