Vodkas and the russian standard.
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But still... do your vodkas get frozen at -20C? I myself don't get frozen (and I do go out only with T-shirt... everybody says I am crazy... sometimes people stop to help me thinking I am high... but I really love cold temperatures).
Paulo Zemek wrote:
everybody says I am crazydrunk on cheap imitation Russian Standard Vodka
FTFY
MVVM# - See how I did MVVM my way ___________________________________________ Man, you're a god. - walterhevedeich 26/05/2011 .\\axxx (That's an 'M')
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I am not still sure on how this works. But I was born in Brazil and I moved to Canada in January 2012. In Brazil I saw a lot of Russian Vodkas... or better, Russian Standard Vodkas, distilled a lot of times (ok, 5, 6 even 7 times). But in an anniversary, I received a Russian Vodka (or I though it was one) from a friend that went to France. It was different, OK. But I did a test. I put it on my refrigerator (-18C)... and parts of it become ice, while others remained intact. If I did that to my vodkas, they become a little "resistent" but still liquid. But what impressed me was the ice. Isn't it supposed to be no ice in vodka??? Here in Canada I bought the same "Russian Standard" vodka that I received from my friend (from france). I let it stay at -20 (my refrigerator was -18)... and it is still a normal liquid. It is not trying to become solid, hard to move or with ice. So, what's the real Russian Standard? It seems to me that people are applying the same principles (let the vodka scape these filters) and saying: It is exactly the same. Forgotting that the same filter, at -30C, is a lot harder to scape. Well... I love vodka... and I want to taste real russian vodka someday. I feel that I am always tasting false vodka.
A reliable source tells me that The freezing point of 80 proof vodka is -27° C 100 proof vodka will freeze at -40°C Pure ethanol freezes at −114°C. So if yours is freezing above this temperature it's probably got a lower ethanol content or more impurities in the water (not necessarily a bad thing - I mean you want some flavour, right?)
MVVM# - See how I did MVVM my way ___________________________________________ Man, you're a god. - walterhevedeich 26/05/2011 .\\axxx (That's an 'M')
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A reliable source tells me that The freezing point of 80 proof vodka is -27° C 100 proof vodka will freeze at -40°C Pure ethanol freezes at −114°C. So if yours is freezing above this temperature it's probably got a lower ethanol content or more impurities in the water (not necessarily a bad thing - I mean you want some flavour, right?)
MVVM# - See how I did MVVM my way ___________________________________________ Man, you're a god. - walterhevedeich 26/05/2011 .\\axxx (That's an 'M')
That sounds about right as I'm told the 'best' stuff is about 85% which would pass the -30 test but still have some flavour.
"The secret of happiness is freedom, and the secret of freedom, courage." Thucydides (B.C. 460-400)
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I am not still sure on how this works. But I was born in Brazil and I moved to Canada in January 2012. In Brazil I saw a lot of Russian Vodkas... or better, Russian Standard Vodkas, distilled a lot of times (ok, 5, 6 even 7 times). But in an anniversary, I received a Russian Vodka (or I though it was one) from a friend that went to France. It was different, OK. But I did a test. I put it on my refrigerator (-18C)... and parts of it become ice, while others remained intact. If I did that to my vodkas, they become a little "resistent" but still liquid. But what impressed me was the ice. Isn't it supposed to be no ice in vodka??? Here in Canada I bought the same "Russian Standard" vodka that I received from my friend (from france). I let it stay at -20 (my refrigerator was -18)... and it is still a normal liquid. It is not trying to become solid, hard to move or with ice. So, what's the real Russian Standard? It seems to me that people are applying the same principles (let the vodka scape these filters) and saying: It is exactly the same. Forgotting that the same filter, at -30C, is a lot harder to scape. Well... I love vodka... and I want to taste real russian vodka someday. I feel that I am always tasting false vodka.
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That sounds about right as I'm told the 'best' stuff is about 85% which would pass the -30 test but still have some flavour.
"The secret of happiness is freedom, and the secret of freedom, courage." Thucydides (B.C. 460-400)
At 85% it would pass the -100 test - that's 170 proof!!! :wtf:
Will Rogers never met me.
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At 85% it would pass the -100 test - that's 170 proof!!! :wtf:
Will Rogers never met me.
These silly Americanisms ;p Adopt the bloody metric system already!
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These silly Americanisms ;p Adopt the bloody metric system already!
Don't blame us - the bloody Brits invented 'proof' as a term of purity. Personally, I'd prefer Normal or Molar...
Will Rogers never met me.
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I am not still sure on how this works. But I was born in Brazil and I moved to Canada in January 2012. In Brazil I saw a lot of Russian Vodkas... or better, Russian Standard Vodkas, distilled a lot of times (ok, 5, 6 even 7 times). But in an anniversary, I received a Russian Vodka (or I though it was one) from a friend that went to France. It was different, OK. But I did a test. I put it on my refrigerator (-18C)... and parts of it become ice, while others remained intact. If I did that to my vodkas, they become a little "resistent" but still liquid. But what impressed me was the ice. Isn't it supposed to be no ice in vodka??? Here in Canada I bought the same "Russian Standard" vodka that I received from my friend (from france). I let it stay at -20 (my refrigerator was -18)... and it is still a normal liquid. It is not trying to become solid, hard to move or with ice. So, what's the real Russian Standard? It seems to me that people are applying the same principles (let the vodka scape these filters) and saying: It is exactly the same. Forgotting that the same filter, at -30C, is a lot harder to scape. Well... I love vodka... and I want to taste real russian vodka someday. I feel that I am always tasting false vodka.
I don't know much about vodka, but it depends on 2 things, the alcohol percentage and the purity. Pure water can remain liquid well below 0C as long as it is not disturbed (I've done this with bottled water, filtered via reverse osmosis). Ice needs a point to start crystallizing.
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I am not still sure on how this works. But I was born in Brazil and I moved to Canada in January 2012. In Brazil I saw a lot of Russian Vodkas... or better, Russian Standard Vodkas, distilled a lot of times (ok, 5, 6 even 7 times). But in an anniversary, I received a Russian Vodka (or I though it was one) from a friend that went to France. It was different, OK. But I did a test. I put it on my refrigerator (-18C)... and parts of it become ice, while others remained intact. If I did that to my vodkas, they become a little "resistent" but still liquid. But what impressed me was the ice. Isn't it supposed to be no ice in vodka??? Here in Canada I bought the same "Russian Standard" vodka that I received from my friend (from france). I let it stay at -20 (my refrigerator was -18)... and it is still a normal liquid. It is not trying to become solid, hard to move or with ice. So, what's the real Russian Standard? It seems to me that people are applying the same principles (let the vodka scape these filters) and saying: It is exactly the same. Forgotting that the same filter, at -30C, is a lot harder to scape. Well... I love vodka... and I want to taste real russian vodka someday. I feel that I am always tasting false vodka.
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Why? Because you never have to finnish it? :)
"The secret of happiness is freedom, and the secret of freedom, courage." Thucydides (B.C. 460-400)
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Paulo Zemek wrote:
everybody says I am crazydrunk on cheap imitation Russian Standard Vodka
FTFY
MVVM# - See how I did MVVM my way ___________________________________________ Man, you're a god. - walterhevedeich 26/05/2011 .\\axxx (That's an 'M')
hahahaha! But they really think I am high... and I am that resistent without drinking.