Text 16267, 72 rader
Skriven 2008-05-27 12:00:55 av Roy Witt (1:397/22)
  Kommentar till text 16233 av Stewart Arnett (3:772/100)
Ärende: Ruhm
============
27 May 08 18:37, Stewart Arnett wrote to Roy Witt:

 SA>>> Tut tut, you twist it above : " '181', which is it's percentage
 SA>>> of alcohol content. ".

 RW>> Which is closer than your 'degrees'...percentage of alcohol, as is
 RW>> the case of 181 is measured in 'proof'...181 would be 90+ proof
 RW>> alcohol.

 SA> Proof is measured in degrees not percentage.

Yeah, and empty barrels rattle! LOL!

The European Union follows the recommendation of the International
Organization of Legal Metrology (OIML) which states percentage of alcohol
by volume (ABV) at 20øC.

British Proofing used to be stated as:

"Spirits shall be deemed to be at proof if the volume of the ethyl alcohol
contained therein made up to the volume of the spirits with distilled
water has a weight equal to that of twelve-thirteenths of a volume of
distilled water equal to the volume of the spirits, the volume of each
liquid being computed as at fifty-one degrees Fahrenheit."

Britain now uses the EU ABV standard.

In the United States of America too, alcohol content is stated as ABV. US
Federal regulation (CFR 27 5.37 Alcohol Content) requires that liquor
labels state the percentage of alcohol by volume (sometimes abbreviated
ABV). The regulations permit but do not require a statement of the degrees
of proof as long as it is printed close to the percentage of alcohol by
volume.

The degrees of proof is twice the percentage of the alcohol content
measured by volume at a temperature of 60øF (15.5 øC). Therefore "80
proof" is 40% alcohol by volume, and pure alcohol is "200 proof". US proof
differs significantly from British proof.

The term 'proof' originated in the 18th century, when payments to British
sailors included rations of rum. To ensure that it had not been watered
down, the rum was "proved" by dousing gunpowder in it, then testing to see
if it would ignite. If the gunpowder did not burn, the rum contained too
much water-and was considered to be "underproof."

And ancient practice no longer used by any civilized nation in the world.

 RW>> I drank it in the winter time and the temp outside was -10F, but
 RW>> then, I was sipping it indoors and the temp was a comfortable 70F,
 RW>> New Years Eve, 1973...

 SA> Warm winter?

Average.

 SA>>> 9.5% of the liquid could be water or flavouring, proper
 SA>>> distilling to that strength would leave sufficient to taste.

 RW>> Sure, but the 'bite' of the alcohol would leave your taste buds with
 RW>> no 'taste' left to know if there was a taste.

 SA> Freeze it and try it, your old tongue may just taste it then (and you
 SA> would get more of the spirit).

One would get nearly all of the spirit and still no taste.

                R\%/itt



--- Twit(t) Filter v2.1 (C) 2000
 * Origin: SATX Alamo Area Net * South * Texas, USA * (1:397/22)