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HELP!! How do you figure out Proof of alcohol???


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#1 Mike

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Posted December 19 2006 - 9:20 PM

I'm mixing up some limoncello and I want to hit 65 proof. You make this by mixing a lemon extract in grain alcohol into simple sugar. The question is --> Do I ignore the volume change in the simple sugar caused by dissolving the sugar into the water? Do I calculate based solely on the water I added to make the simple sugar or the final volume of the simple sugar???


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#2 Glub

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Posted December 19 2006 - 9:25 PM

Continue testing it. When you wake up in a strange place then you know you got the right ingrediants.



#3 Trunky

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Posted December 19 2006 - 9:31 PM

32 per cent is 65 proof .. you need to dilute dat stuff



#4 TF3

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Posted December 19 2006 - 9:38 PM

Just use the alcohol/water content.


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#5 TF3

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Posted December 19 2006 - 9:43 PM

Grain is 90% (180 proof) so go about 2.8 parts water to 1 part grain, that'll get ya close.


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#6 TimGil

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Posted December 19 2006 - 9:49 PM




#7 Brewroom

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Posted December 19 2006 - 9:54 PM

Mike, this is from Wikipedia:




In the definition current in the United States, the proof number is twice the percentage of the alcohol content measured by volume at a temperature of 60 °F (15.5 °C). Therefore "80 proof" is 40% alcohol by volume (most of the other 60% is water), and pure alcohol would be "200 proof". If a 150-proof beverage is mixed half-and-half with water, the product is 75 proof. US proof numbers are properly cited as, for instance, "86 proof," not "86 degrees proof." The use of the word "degrees" in this context is incorrect.


US Federal regulation (CFR 27 5.37 Alcohol Content) requires that liquor labels state the percentage alcohol by volume (sometimes abbreviated ABV). The regulations permit (but do not require) a statement of the proof as long as it is right next to the percentage alcohol by volume. [1]



#8 EBHarvey

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Posted December 19 2006 - 10:04 PM


Quote:








Originally Posted by Mike Y


I'm mixing up some limoncello and I want to hit 65 proof. You make this by mixing a lemon extract in grain alcohol into simple sugar. The question is --> Do I ignore the volume change in the simple sugar caused by dissolving the sugar into the water? Do I calculate based solely on the water I added to make the simple sugar or the final volume of the simple sugar???





tee-hee

you're over-thinking it - just use the alcohol percentage in the grain and the volume of the finished limoncello. thats all you need to know - the volume of booze and the total volume.


originally posted by"Otter"...no matter what even if i came home with that cup of failtry, its clobberin time. you didnt bring me exactly what i asked and lay it at my feet. sometimes i think i married the killer dude from 'no country for old men' in a size 0

#9 EBHarvey

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Posted December 19 2006 - 10:11 PM


Quote:








Originally Posted by TF3


Grain is 90% (180 proof) so go about 2.8 parts water to 1 part grain, that'll get ya close.





I concur.


originally posted by"Otter"...no matter what even if i came home with that cup of failtry, its clobberin time. you didnt bring me exactly what i asked and lay it at my feet. sometimes i think i married the killer dude from 'no country for old men' in a size 0

#10 Seal

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Posted December 19 2006 - 11:26 PM

Beer.



#11 Mike

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Posted December 19 2006 - 11:47 PM

I am having beer while doing this
Thanks everyone. I'll go with final volume


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#12 downtown

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Posted December 19 2006 - 11:53 PM

let us know how it turns out. i have had the lemoncello from around sorrento and the sicilian. different lemons, different flavors. they are both tasty.
perfect after dinner... a big dinner.