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How alcohol-hic is gluhwein/vin chaud?

 Poster: A snowHead
Poster: A snowHead
The azeotrope is 95.63% ethanol and 4.37% water (by weight). It is a positive azeotrope thus reducing the boiling point of ethanol from 78.4°C this down to 78.2°C. at normal atmospheric pressure. At resort altitude the boiling point will be a little lower. If the mixture is warmed gently and not left stewing open to the atmosphere then it should retain most of its alcohol.

edit laundryman, you beat me to it.
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 Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
laundryman, It is not boiled for goodness' sake! Gentle warming to raise the temperature but not hot enough to boil off the alcohol. If they are boiling the stuff you drink, then find a better provider, preferably one who knows how to make it properly! Toofy Grin
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 Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
Samerberg Sue, for goodness sake, do not read what is not written. rolling eyes
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I love the direction that this thread has taken - chemistry rocks Cool
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Anyway, snowHeads is much more fun if you do.
Megamum, no, that's geology. wink
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laundryman, Laughing
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 Then you can post your own questions or snow reports...
Then you can post your own questions or snow reports...
laundryman, very droll Laughing
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After all it is free Go on u know u want to!
Samerberg Sue wrote:
laundryman, It is not boiled for goodness' sake! Gentle warming to raise the temperature but not hot enough to boil off the alcohol. If they are boiling the stuff you drink, then find a better provider, preferably one who knows how to make it properly! Toofy Grin


Well said Smile .

Just to add my twopence, I would never boil Vin Chaud, Mulled Wine, Gluewein or whatever you want to call it. I always understood it was meant to be served warm and as such the alcohol content would be largely unaffected.
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laundryman, You dating again? wink
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If so it's an epoch post Razz
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Scarpa, carbon dating?
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laundryman,

Oops. All the more embarrassing as I have a first in Chemistry!

Still, that was 20 years ago...

chemistry
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Quote:

chemistry rocks

chemistry, he (Laundryman) was making a joke of that wink
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 You know it makes sense.
You know it makes sense.
Shimmy Alcott, I think chemistry was referring to an earlier post of mine.
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 Otherwise you'll just go on seeing the one name:
Otherwise you'll just go on seeing the one name:
laundryman wrote:
Shimmy Alcott, I think chemistry was referring to an earlier post of mine.


Indeed I was.

I do rock though Toofy Grin
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 Poster: A snowHead
Poster: A snowHead
Have we all been on the vin chaud? I feel a tad confused suddenly! Laughing

Will definitely give Jaegertee a try then.
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 Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
I'd forgotten that I'd even heard of azeotropes so this thread has done some good in reminding me, as well lettting me know how much hot wine mix I can consume prior to becoming too legless to ski safely Laughing - I've discovered that there is a good bit on wikipaedia about azeotrops that I think I will treat myself to and do some revision on them when I next get half hour spare. Very Happy


Last edited by Obviously A snowHead isn't a real person on Wed 16-01-13 10:50; edited 1 time in total
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 Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
Megamum wrote:
there is a good bit on wikipaedia about azeotrops that I think I will treat myself to and do some revision on them when I next get half hour spare. Very Happy


Given the error in my earlier post, perhaps I should do the same! Will there be a test?

(not very good at) chemistry
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You could roughly estimate the alcohol difference between pre and post boil/heat by measuring the gravity with a hydrometer before and after to provide an estimation of the alcohol change.

If you were geeky enough (and had a good supply of wine!) you could experiment with heating to different levels for different times to see what the optimum is for alcohol retention (and flavour maybe, as if that's important Very Happy)
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