Alcohol 96,7%

Choosing and Assessing Alcohol Quality: How Not to Make a Mistake

Through years of cooking, I’ve realized that the most important aspects of alcohol are its purity and stability. If the color has even the slightest tint or the smell hints of chemicals, I never use it. Good 96.7% alcohol must be perfectly clear and have a pure, neutral aroma without impurities. In my practice, I always pay attention to the label: only food-grade ethyl alcohol made from grain or fruit raw materials can be safe for culinary use. I avoid dubious manufacturers and always buy from trusted places, because even a trace of industrial alcohol can spoil not only the flavor but also endanger health. It’s also important to consider the packaging – glass is a much better option than plastic, as it doesn’t interact with the substance. If alcohol stands open for too long, it can lose its strength through evaporation, so I never leave the bottle without a tight cap. For tinctures, I use 96.7% alcohol because it provides the best extraction of aromas from herbs and berries, but before tasting, I always dilute it to 40-50%. This ensures a rich yet balanced flavor. The main rule I follow is never to compromise on alcohol quality: both the result and safety depend on it.

Preparation and Dilution: Precision Above All

When I make tinctures or extracts, I first determine the desired strength. Pure 96.7% alcohol is too strong, so it must be diluted. For this, I always use boiled or filtered water cooled to room temperature. I follow a simple rule: never pour water into alcohol, only the other way around – alcohol into water, otherwise it can turn cloudy. This is important when clarity matters in the final product, such as in fruit liqueurs or vanilla extract. I measure everything precisely – an alcohol meter or dilution table helps avoid mistakes. A too-weak solution won’t extract enough aroma from ingredients, while a too-strong one will distort it by breaking down essential compounds. From experience, I know that proper dilution maintains the balance between extraction and flavor smoothness. For sterilizing jars or lids, I use undiluted alcohol: I moisten a cloth, wipe the surface, and let it air dry. I perform all manipulations away from open flames. Dilution isn’t just a technical step but an art where patience and precision matter, as every drop counts.

Heat Processing and Temperature Control

Although 96.7% alcohol is mainly used cold, in some cases it’s added to warm mixtures. Over years of cooking, I’ve learned to sense when it’s safe to take the risk and when it’s not. If I add alcohol to syrup or jam, I always do it after removing it from heat to prevent ignition. Temperatures above 60°C (140°F) can already cause evaporation and aroma alteration, so I always work in a well-ventilated space. For extracts, however, warmth can be an ally: gentle heating in a water bath helps speed up aroma extraction from bark or seeds, but the temperature should never exceed 40°C (104°F), or the alcohol will lose its clean scent. I never use open flames near containers holding alcohol, even if they’re closed, because vapors are highly flammable. After heating, I allow time for cooling – a sudden temperature drop can change the infusion’s texture. Heat control is a skill I’ve honed over the years since both flavor and safety depend on it. When I sterilize tools with alcohol, I always let it evaporate completely before continuing to avoid unwanted reactions.

Pairing with Spices and Aromatic Balance

In my practice, 96.7% alcohol is a carrier of aromas. I often create my own extracts: vanilla, lemon, almond, coffee. The secret lies in maintaining proportions and steeping time. Strong alcohol extracts essential oils quickly, but overdoing it can result in a sharp aftertaste. I always start with a small amount of raw material and add more only after tasting a few days later. For spiced tinctures, cinnamon, cloves, and nutmeg work wonderfully, but it’s important not to mix too many spices at once – alcohol highlights every note, and excess turns the bouquet into chaos. In fruit tinctures, I prefer zest, berry pulp, and gently aromatic herbs such as mint, lemon balm, or lavender. To keep the balance, I dilute the finished tincture to the desired strength because only then does the true flavor emerge. Everything made with alcohol requires time: aromas mature gradually, and excessive shaking or heating only harms them. I always store tinctures in a dark place because light destroys aromas. This approach ensures stability and depth of flavor that can’t be achieved in haste.

Safety, Storage, and Quality Control

Alcohol 96.7% is a powerful and potentially hazardous ingredient, so I always put safety first. It must not be stored near heat sources or open flames. I use only tightly sealed glass bottles, keeping them in a dark, cool place, away from children and pets. Over the years, I’ve learned that even a few drops spilled on a hot surface can ignite. When preparing tinctures, I wear gloves to avoid skin dehydration, as pure alcohol is highly drying. If I work with large volumes, I always ventilate the room. I monitor the quality of every batch of infusion: if sediment, cloudiness, or foreign odor appears, the product must be discarded. I’m equally cautious with dilution – the wrong ratio can not only ruin the taste but also make the product unsafe. For sterilizing tools and jars, I use only fresh alcohol, as old alcohol can lose effectiveness. My experience has proven that discipline in working with alcohol is not a formality but a guarantee of quality, purity, and peace of mind during cooking.