Understanding Alcohol Evaporation in Hot Apple Cider with Whisky
Many of us enjoy a warm and comforting cup of hot apple cider with a splash of whisky during the chilly months. It's the perfect beverage to warm you up and relax your senses. However, if you're curious about how long you can heat your apple cider and whisky mixture and still have the whisky retain its potency, you're not alone. In this blog post, we will explore the alcohol evaporation rate and provide insights into what happens when you heat this delightful concoction.
Alcohol Evaporation Rate: The Basics
When it comes to heating alcoholic beverages, one of the primary concerns is alcohol evaporation. Alcohol boils at a lower temperature than water, so when you apply heat, the alcohol will evaporate faster than the water. The chart you mentioned, tracking how much alcohol evaporates when it's heated to its boiling point of 173°F (78°C), shows that approximately 60% of the alcohol can be lost in just 15 minutes.
However, in your case, you mentioned that the mixture you're heating stays between 120-140°F (49-60°C). This temperature range is well below the boiling point of alcohol, so a significantly slower rate of alcohol evaporation occurs.
How Heat Affects Alcohol Evaporation
The rate of alcohol evaporation is influenced by several factors, including temperature, surface area, and exposure to air. In your scenario, with the mixture staying at 120-140°F, it's important to understand that the alcohol evaporation will be much slower than if you were heating it to its boiling point.
At these temperatures, the whisky in your hot apple cider mixture will still release some aroma and flavor but will retain a substantial portion of its alcohol content. However, over the course of hours or days, some alcohol may continue to evaporate, although it will be a gradual process.
