Should be served in the same way as vodka, straight from the freezer,
but only if the alcohol content is 35% or above, here in Spain we
haveour beer in glasses strsight from the freezer, but it still warms
up quickly in the 26 degree temperatures. Actually it rained here
today, first time for us here, but then the sun came out and quickly
dried everything up.

Mike

Sacha wrote:

For some reason, I feel sure that someone here will be able to help me with
this query; in Italy we bought a bottle of Limoncello and were told to keep
it in the freezer. Certainly, my understanding is that our hotel kept their
supplies in that way. Is it safe for us to do this at home with the one we
bought which is 35% alcohol?

Why might it not be safe?
--
Larry Stoter

Larry Stoter wrote:
Sacha wrote:

For some reason, I feel sure that someone here will be able to
help
me with this query; in Italy we bought a bottle of Limoncello and
were told to keep it in the freezer. Certainly, my understanding
is
that our hotel kept their supplies in that way. Is it safe for us
to do this at home with the one we bought which is 35% alcohol?

Why might it not be safe?

Carol Thatcher told how, in a to me rare redeeming feature, her
mother would never ice Champagne before the result. The bottle
therefore had to go in the freezer for a quick chill. So the family
became accustomed to occasional bits of broken glass in the peas. The
higher the concentration of alcohol, the less likely this sad result.

--
Mike.

The message
from "Mike Lyle" contains these words:

Larry Stoter wrote:
Sacha wrote:

For some reason, I feel sure that someone here will be able to
help
me with this query; in Italy we bought a bottle of Limoncello and
were told to keep it in the freezer. Certainly, my understanding
is
that our hotel kept their supplies in that way. Is it safe for us
to do this at home with the one we bought which is 35% alcohol?

Why might it not be safe?

Carol Thatcher told how, in a to me rare redeeming feature, her
mother would never ice Champagne before the result. The bottle
therefore had to go in the freezer for a quick chill. So the family
became accustomed to occasional bits of broken glass in the peas. The
higher the concentration of alcohol, the less likely this sad result.

Butbutbutbutbut... Limonello isn't fizzy, is it?

--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/

On Sat, 22 Oct 2005 00:54:04 +0100, Jaques and other peeps* wrote:
For some reason, I feel sure that someone here will be able to
help
me with this query; in Italy we bought a bottle of Limoncello and
were told to keep it in the freezer. Certainly, my understanding
is
that our hotel kept their supplies in that way. Is it safe for us
to do this at home with the one we bought which is 35% alcohol?

Why might it not be safe?

Carol Thatcher told how, in a to me rare redeeming feature, her
mother would never ice Champagne before the result. The bottle
therefore had to go in the freezer for a quick chill. So the family
became accustomed to occasional bits of broken glass in the peas. The
higher the concentration of alcohol, the less likely this sad result.

Butbutbutbutbut... Limonello isn't fizzy, is it?

But lower concentrations of alcohol imply more water ( cant offhand
remember the % of Champers, but I expect you could freeze a lot of it
solid with just a wee sludgy bit in one corner.)
more water means greater chance of freezing solid,
and you know what happens to water when it freezes ???
Just guessing otomh

But I am confused, why would Sasha want to _store_ it in the freezer ?
with 35% alcohol it aint likly to go off at room temp is it ?

* sorry, lost the attributions so Janet et al who may be worried
should google the archive to sort it out

On 22/10/05 4:06, in article ,
"WaltA" wrote:
snip

But I am confused, why would Sasha want to _store_ it in the freezer ?
with 35% alcohol it aint likly to go off at room temp is it ?

Because Limoncello is meant to be drunk very, very cold. I couldn't see it
getting that cold in a fridge but wasn't sure of the safety of putting it in
a freezer. If it was room temp, I think it would taste like alcoholic
lemon squash and be rather disgusting.

--
Sacha
www.hillhousenursery.co.uk
South Devon
(remove the weeds to email me)

The message
from (WaltA) contains these words:

Carol Thatcher told how, in a to me rare redeeming feature, her
mother would never ice Champagne before the result. The bottle
therefore had to go in the freezer for a quick chill. So the family
became accustomed to occasional bits of broken glass in the peas. The
higher the concentration of alcohol, the less likely this sad result.

Butbutbutbutbut... Limonello isn't fizzy, is it?

But lower concentrations of alcohol imply more water ( cant offhand
remember the % of Champers, but I expect you could freeze a lot of it
solid with just a wee sludgy bit in one corner.)

Goes to slush, actually. I wouldn't want to freeze Champers in its
bottle, but anything at 36% will not freeze - even the water in it is
unlikely to, and certainly not when under any pressure.

more water means greater chance of freezing solid,
and you know what happens to water when it freezes ???
Just guessing otomh

Yes, but do you know what happens to ice under pressure?

But I am confused, why would Sasha want to _store_ it in the freezer ?
with 35% alcohol it aint likly to go off at room temp is it ?

No. Fortified wines are much weaker than that.

--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/