Re: Alcohol question

Dan S. wrote:
Dan S. brought next idea :
Bill Penrose brought next idea :
On Nov 22, 5:04 pm, Dan S.
<danUNDERscoreGOEShereSLAUGH...@xxxxxxxxxxxxx> wrote:
Newbie here. I have a query about mulled wine. If I want to make
a mulled wine recipe, and alcohol and water are eternally
miscable, at what temperature does the alcohol evaporate (or boil
out) of the heated wine? Certainly simply avoiding boiling the
mixture doesn't salvage the greatest amount of alcohol. Certainly
the alcohol will evaporate or boil out sooner? Am I incorrect?

Any evaporation at any temperature will involve the loss of alcohol
at a higher rate than water.

Dangerous Bill

Is there a function can shows out the rate of evaparation? I can
figure out the temperature needed to infuse the other ingredients.
Probably between 140-212 F.

Forget it. It just clicked. Both formulas (water and alcohol) would
be linear. So, the lowest temperature at which one can successfully
infuse the other ingredients is the ideal temperature.

If one of the formulas is not linear, please correct me.

Not quite linear, there's an azeotrope at 95:5 ethanol:water which
complicates matters - IIRC the azeotrope boils at about 1C less than pure
ethanol. Treat the azeotrope as the limiting value, then there's a more
linear relationship from azeotrope to water.

--
Ron Jones
Process Safety & Development Specialist
Don't repeat history, unreported chemical lab/plant near misses at
http://www.crhf.org.uk Only two things are certain: The universe and
human stupidity; and I'm not certain about the universe. ~ Albert
Einstein


.

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