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Is it possible to drink frozen vodka

# 1 nikanykey

So I decided to ask a question, until it becomes defrosted. Go to the seller in the ass without shoving? or. usually I take where, organoleptically correct plements, but here there was one for the second day ..

In general, the freezer is unlikely to be -35 or less, maybe the additions of glycerin (and they are now in vodka a lot) so increase the freezing point?

The post has been edited by nikanykey: 04 July 2015 - 18:36

# 2 antixrest

So that the vodka freezes enough -22, your refrigerator can be too cold.

# 3 yatcheh

So I decided to ask a question, until it becomes defrosted.

Etche et for the problem. You can bite! Al teeth not?

In general, the freezer is unlikely to be -35 or less, maybe the additions of glycerin (and they are now in vodka a lot) so increase the freezing point?

Glycerin can only lower Tzam below -35C (if, of course, it's not more than 70% there)

So that the vodka freezes enough -22, your refrigerator can be too cold.

It was so freezing. And the correct vodka at -27C just begins to crystallize. And at-35C turns into a solid piece. Although in this case there remains a distributed liquid phase of concentrated alcohol. Theoretically, a completely alcohol solution of any composition freezes at the eutectic point (about -118C at 94% by weight of alcohol). At that, there is no liquid phase.

# 4 Artist 67

Even if the alcohol freezes

Anyway, I will not give up drinking

I'll gnaw it with my teeth

Because he's good.

In general, vinification is a standard method of purification.

In the old days in barrels frost was put on the walls, the ice set on, seizing the fusel oils. Pure vodka was poured.

# 5 popoveo

So I decided to ask a question, until it becomes defrosted. Go to the seller in the ass without shoving? or. usually I take where, organoleptically correct plements, but here there was one for the second day ..

In general, the freezer is unlikely to be -35 or less, maybe the additions of glycerin (and they are now in vodka a lot) so increase the freezing point?

In general, this is normal, in my freezer, too, the vodka freezes, and any. This is hardly due to poor quality. And yes, there is a liquid phase. And glycerin is usually not even added to any bodygag.

# 6 nikanykey

This mystery, and will remain unsolved - in relation to this bottle. He confined himself to another drink, and the next morning it was gone.

So I understand that supplements of glycerin are unlikely to contribute to an increase in freezing temperature. Triple alloys of metals are an example.

Hmm, it was still on the glass, it was not vodka, but something with the sake of sake, japanamat.

And then I started the analogy with Fitzroy bottles to look for.

# 7 REYNOR

Do not worry, all cheap vodka is clearly subdivided. Although for technical purposes I bought vodka, it generally corresponds, the hydrometer showed 37% vol.

And yes, at -27, it only crystallizes.

# 8 sibra

I do not put vodka in the freezer. for me, it's a perversion. Sorry offtopic.

# 9 pinkylee

the good owner does not freeze the vodka.

# 10 Electrophil

I got here once in the freezer -43. The old Soviet refrigerator, nafigachil there around the freezer heat insulator-porous polypropylene packaging, the freezer was carefully insulated from the rest of the refrigerator. And the relay-controller shorted. The outside temperature in the room was about zero. Total 43 celsius, the difference in colds creates easily under such conditions. It's in the freon, I think I'll give out all the minus 60 on propane. I read somewhere that I also use it as a coolant. If only the compressor has enough pressure, condense it at zero.

Message edited by Электрофил: 06 July 2015 - 15:36

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