Date:         Fri, 26 Nov 2010 16:32:07 -0600
Reply-To:     mcneely4@COX.NET
Sender:       Vanagon Mailing List <vanagon@gerry.vanagon.com>
From:         Dave Mcneely <mcneely4@COX.NET>
Subject:      Re: Frozen Windshield Washer Fluid Tip
Comments: To: Mike <mbucchino@CHARTER.NET>
In-Reply-To:  <0CE86BFBC1E2454FB37665960FACD822@Mikelaptop1>
Content-Type: text/plain; charset=utf-8

What is the actual alcohol content?  The data you present give percentage of alcohol remaining, but the actual amount of alcohol surely is vanishingly small.  When I make one loaf of bread, I put in two tablespoons of sugar, mollases, or honey.  That is to make a two pound loaf.  The alcohol produced is small, and in the time the bread bakes, most of it is evaporated.  By percent remaining, it may sound like a lot, but by actuall amount, little.  I don't want to bother with the calculation right now, but anyone who knows the molecular weights and the equation for fermentation can do it, as almost all of the sugar is converted to carbon dioxide, water, and ethanol.  DMc

---- Mike <mbucchino@CHARTER.NET> wrote:
> Dave,
>
>   FYI, from this website;
>
> http://www.dietitian.com/alcohol.html
>
> "Alcohol added to a recipe may cook off, but it depends on how long you cook
> it. People with alcoholism should be concerned with how much alcohol is left
> which will be inconsistent with a sober lifestyle. Rena Cultrufelli of the
> USDA prepared the following table of alcohol content in cooked foods. You
> can compare your recipe directions to the table to determine how much
> alcohol is left.
>
> Preparation Method
> Percent Retained
> Alcohol added to boiling liquid & removed from heat     85%
> Flame
> 75%
> No heat; stored overnight                                                70%
> Baked, 25 minutes, alcohol not stirred into mixture       45%
>
> Baked/simmered, alcohol stirred into mixture:
> 15 minutes
> 40%
> 30 minutes
> 35%
> 1 hour
> 25%
> 1.5 hours
> 20%
> 2 hours
> 10%
> 2.5 hours
> 5%"
>
> I don't know about any bread that bakes for over 2.5 hours.....
> Mike B.
>
> -----Original Message-----
> From: David Beierl
> Sent: Thursday, November 25, 2010 9:18 PM
> To: vanagon@GERRY.VANAGON.COM
> Subject: Re: Frozen Windshield Washer Fluid Tip
>
> At 02:26 PM 11/25/2010  -0800, Scott Daniel - Turbovans wrote:
> >are you saying that alcohol evaporates out of a water-alcohol solution ?
>
> Absolutely.
>
>
> >that would mean a beer or glass of wine sitting out would have less alcohol
> >in it after a while.
>
> Correct.  It does.  For a speeded-up version -- bake a loaf of
> bread.  Still plenty of water but alcohol all gone by the time you
> take it out of the oven.
>
>
> >if they were serious about the freezing protection of the product, they'd
> >say what temp it's good down to, one would think.
>
> Around here they do.  I think -25F might be typical.
>
> Yours,
> d

--
David McNeely