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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 ?

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  • $\begingroup$ 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

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