Skip to main content
Chemistry

You are not logged in. Your edit will be placed in a queue until it is peer reviewed.

We welcome edits that make the post easier to understand and more valuable for readers. Because community members review edits, please try to make the post substantially better than how you found it, for example, by fixing grammar or adding additional resources and hyperlinks.

5
  • $\begingroup$ chemistry.stackexchange.com/questions/5946/… chemistry.stackexchange.com/questions/73173/… $\endgroup$
    – Mithoron
    Commented Aug 21, 2020 at 14:33
  • $\begingroup$ 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. $\endgroup$
    – Drup
    Commented Aug 21, 2020 at 15:34
  • $\begingroup$ Wikipedia says it has 25-30 % - that's what you could get after freeze distillation IIRC, so it probably won't freeze at all. $\endgroup$
    – Mithoron
    Commented Aug 21, 2020 at 15:43
  • $\begingroup$ What is the target range of your ethanol-sugar content? $\endgroup$
    – Mathew Mahindaratne
    Commented Aug 22, 2020 at 7:51
  • $\begingroup$ 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 $\endgroup$
    – Drup
    Commented Aug 22, 2020 at 9:48