Mason Delacroix
Alcohol will freeze at a cold enough temperature, but the freezing point varies depending on the proof of the alcohol. Generally, liquor will not freeze, but beer, wine, and liqueurs will. The water in these drinks freezes first, creating a slushy texture, and then the alcohol freezes at a lower temperature. This can ruin the taste of the alcohol, and in the case of beer, can cause the bottle to explode. Vodka, which is typically 80 proof, will not freeze in a standard freezer, but lower-proof cocktails like a Paper Plane will become slushy.
| Characteristics | Values |
|---|---|
| Does alcohol freeze? | Yes, alcohol can freeze if stored in cold enough temperatures. |
| Freezing point of pure alcohol | -173 °F (-114 °C) |
| Alcohol freezing point | Depends on the proof and alcohol by volume (ABV) |
| Freezing point of 80-proof liquor | -17 °F (-27 °C) |
| Freezing point of 64-proof liquor | -10 °F |
| Freezing point of 40-proof liquor | 22 °F |
| Freezing point of 80-proof vodka | -11.2 °F (-24 °C) |
| Freezing point of wine | 20 °F (-6.7 °C) |
| Freezing point of beer | 32 °F (0 °C) |
| Alcohol turning slushy | Alcoholic beverages with lower alcohol content and higher water content are more likely to turn slushy. |
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What You'll Learn
Alcohol with lower proof freezes faster
Alcohol does freeze, but not all types freeze at the same rate. The freezing point of pure alcohol, or ethanol, is -173 °F. However, pure ethanol is rarely stocked in bars or homes. The freezing point of alcohol varies depending on its proof, which can be calculated by multiplying the alcohol percentage by two. For instance, 80-proof vodka freezes at -16.5 °F (-27 °C), while 190-proof Everclear freezes at -173.2 °F (-114 °C).
Lower-proof alcohol freezes faster than higher-proof alcohol. Liquors between 40 and 80 proof will not freeze at the temperatures of a normal home freezer. Beer, wine, and liqueurs are more likely to freeze, and can turn to slush or become grainy, which can ruin their taste. Whiskey and other barrel-aged spirits are rarely stored cold as their complex flavors are most noticeable at warmer temperatures. Vodka, on the other hand, can taste better when very cold.
The freezing point of beer ranges from 3% to 12% ABV, with an average freezing point of 28 °F. Beer can take around 90 minutes to freeze and may explode, so it should not be stored in a freezer for an extended period. Wine has a freezing point of around 20 °F (-6.7 °C) and should not be left in the freezer for longer than an hour.
In summary, lower-proof alcohol has a higher freezing point and will freeze faster than higher-proof alcohol. However, it's important to note that alcohol should be consumed in moderation and that freezing alcohol can alter its taste and texture.
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Beer, wine, and cider turn slushy when frozen
Beer, wine, and cider will turn slushy when frozen. This is because they have a lower freezing point than water, and will therefore turn to slush or become solid at a low enough temperature. The freezing point of pure alcohol, or ethanol, is -173 °F, but the majority of alcoholic drinks contain other ingredients that lower the freezing point even further. The lower the proof or alcohol content, the higher the freezing point.
Liquors with a proof lower than 50 will freeze at temperatures between 22 °F and -17 °F, and can develop a slushy-like texture. Mid-range liquors with a proof between 64 and 80 will freeze at temperatures between -10 °F and -17 °F, but are less likely to turn slushy. Liquors with a proof higher than 80 will not freeze in a conventional freezer.
Beer, wine, and cider will all freeze when stored at a low enough temperature, and this can ruin their taste and flavour. Beer slushies, also known as bia wun or "jelly beer", are popular in Thailand and are made by chilling bottles in a bath of water, salt, and ice. When the bottle is opened, tiny ice crystals form instantly while the alcohol stays fluid. Beer can also be frozen in a home freezer, but it will eventually freeze solid, so it must be removed before this happens.
Wine will also freeze and turn slushy at a low enough temperature, and wine slushies have become increasingly popular. Prosecco, however, contains carbon dioxide, which expands when it reaches its freezing point, causing the cork to burst or the bottle to explode. Cider slushies can be made by freezing cider in ziplock bags, and then squeezing the bags to break up the ice.
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Pure ethanol freezes at -173°F
Pure ethanol, also known as alcohol, has a freezing point of -173°F (-114°C). This means that it will turn into a solid state at this extremely low temperature. However, it's important to note that pure ethanol is not typically found outside of controlled laboratory conditions.
The freezing point of alcohol varies depending on its proof, with higher proofs having lower freezing points. Alcoholic beverages with lower alcohol content, such as beer, wine, and liqueurs, will freeze at temperatures more commonly found in household freezers. These drinks can turn slushy or grainy when frozen, which can alter their taste and flavour.
Mid-range liquors with 64-proof will freeze around -10 °F, while 80-proof liquor, the most common proof for hard liquor, will freeze at temperatures of -17 °F or below. Lower-proof liquors, such as Irish cream, are more susceptible to freezing and can turn slushy at around 22 °F.
To prevent alcoholic beverages from freezing, it is recommended to store them at room temperature or in a cool, dark place. If you intend to chill your drinks, it is best to do so gradually and monitor them to avoid accidental freezing, especially for beverages with lower alcohol content.
While pure ethanol has a freezing point of -173°F, it is important to note that this substance is not commonly encountered in everyday life. The ethanol found in alcoholic beverages is typically diluted with water and other substances, which raises its freezing point to a range that is more accessible in household freezers.
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Vodka doesn't freeze in a home freezer
Alcohol will freeze at a cold enough temperature, but any proof higher than 50 will not freeze in a conventional freezer. This covers most hard spirits, including vodka, which is typically 40% ABV. Since conventional kitchen freezers can't reach below 0°F, vodka stored inside them won't freeze. Instead, as the temperature drops, the liquid will become more viscous, making it smoother to drink.
Vodka is often placed in the freezer to achieve a smooth, ice-cold pour, perfect for stirring or shooting straight. While freezing vodka is common, it is important to note that the colder the spirit gets, the more muted its flavors become. This is because freezing dulls the volatiles that give whiskey or Scotch their desirable aroma and flavor.
The freezing point of pure alcohol, or ethanol, is -173°F, but this is not typically found outside of laboratory settings. Vodka, being 40% alcohol, has a freezing point of around -16°F. At this temperature, the water content will freeze, but the alcohol will not, resulting in a slushie-like consistency.
While it is possible for some freezers to reach temperatures below the freezing point of vodka, it is rare for a home freezer to do so. Most home freezers cannot reach temperatures low enough to freeze 80-proof vodka, which freezes at around -11°F. As a result, it is unlikely that vodka will freeze in a home freezer, and if it does, it may indicate an issue with the freezer's thermostat.
In summary, while vodka doesn't typically freeze in a home freezer, it can reach temperatures that affect its consistency and taste. When chilled, vodka becomes smoother, but its flavors become muted. Additionally, while it is safe to freeze vodka, it is important to note that it may develop a slushie-like texture if the temperature drops below its freezing point.
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Freezing alcohol can ruin it
Alcohol does freeze, but the temperatures required are so low that it is unlikely to happen in a conventional freezer. The freezing point of pure alcohol, or ethanol, is -173 °F (-114 °C). However, pure ethanol is rarely stocked in bars or homes, so the freezing point of alcoholic beverages varies depending on their alcohol content and what they are mixed with. In general, the lower the proof or wine alcohol content, the higher the freezing point. For instance, beer, wine, and low-proof liquors can freeze in a standard freezer given enough time, whereas liquor (between 40 and 80 proof) will not freeze at the temperatures of a normal home freezer.
Liquors with a higher proof, such as 80-proof vodka, will not freeze unless subjected to temperatures of -11.2 °F (-27 °C) or below. Mid-range liquors like Bacardi Razz or Fireball (64-proof) will freeze around -10 °F (-23.3 °C). Low-proof liquors like Irish cream (40-proof) are the most likely alcohol to suffer issues in a freezer. These spirits will freeze around 22 °F (-5.5 °C) and can develop a slushy-like texture that will forever alter their chemical makeup, causing them to taste off when thawed.
If you're looking to create an alcoholic slushy or frozen drink, it's important to consult a recipe. For instance, a recipe for slushy strawberry margaritas calls for four hours of freezing in a non-metal freezer container, stirring the mixture halfway through.
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Frequently asked questions
Alcohol will freeze if it is kept at a cold enough temperature. However, the average home freezer is not cold enough to freeze alcohol that is 50 proof or higher. Alcoholic drinks with a lower alcohol content, such as beer and wine, are more likely to freeze.
Drinks with a lower alcohol content, such as beer and wine, will turn to slush or become grainy if left in the freezer for too long. This can ruin the taste and flavour of the drink. Beer and wine bottles may also crack and explode due to the expansion of water when it freezes.
To make an alcoholic slushie, it is best to follow a recipe. One example of a recipe for an alcoholic slushie is the Paper Plane, which contains lemon juice, Aperol, Amaro, and bourbon. To make this drink, pour the ingredients into a jar and leave them in the freezer for a day. When you take the jar out of the freezer, there should be a mix of icy and liquid components. Stir the contents of the jar to create a loose, pourable slush.
