1

I'm looking for a diagram of the freezing point of a water solution depending on its content in sugar and ethanol. More colloquially, I want to know how to balance alcohol and sugar so that my limoncello doesn't freeze in the freezer. I know that increasing both will eventually work, but that seems unsatisfying.

I've managed to find the appropriate diagram for solutions sugar-water and sugar-ethanol. There are some related research on emulsions, but the phase diagram there is done at fixed "high" temperature (7°C or above).

Is it possible to simply extrapolate from the data above ? Also, is there a formula for this ?

Mithoron
  • 4,546
  • 14
  • 40
  • 61
Drup
  • 111
  • 2
  • https://chemistry.stackexchange.com/questions/5946/does-freezing-a-solution-with-water-always-cause-the-water-to-separate-and-form https://chemistry.stackexchange.com/questions/73173/why-doesnt-frozen-sugar-solution-taste-sweet – Mithoron Aug 21 '20 at 14:33
  • That's sort of the point, I want the temperature range at which none of the mixture freezes. I agree that once it starts to freeze, things get a lot more complicated. – Drup Aug 21 '20 at 15:34
  • Wikipedia says it has 25-30 % - that's what you could get after freeze distillation IIRC, so it probably won't freeze at all. – Mithoron Aug 21 '20 at 15:43
  • What is the target range of your ethanol-sugar content? – Mathew Mahindaratne Aug 22 '20 at 07:51
  • Homemade Limoncello can go from 25% to not-legal-for-sale% alcohol (although it usually stops at 40%), and up to 30% sugar. Arguably, I could find out the data by myself, experimentally. :p – Drup Aug 22 '20 at 09:48

0 Answers0