Can you freeze dry alcohol?

In this article, we will answer the question “Can you freeze dry alcohol?” and discuss how to make powder alcohol?

Can you freeze dry alcohol?

No, you cannot freeze dry alcohol. It’s not possible to “dehydrate” alcohol since it is already liquid! (Alcohol that is 95 percent pure and is suitable for use in laboratories) 

You might prepare a “syrup,” which is essentially an alcoholic liquid concentration of all the flavorings except for the water. although there’s little doubt that the ultimate price will be more than that of a basic beer or wine bottle, and the flavor will be inferior

There are certain facts that we accept as fact without giving them any thought. The sky is a clear shade of blue. East is the direction in which the sun rises. The liquor in cocktails has a tendency to get soggy. 

However, Palcohol, a new substance on the market, seeks to shatter our preconceived notions of what is possible. It’s a powdered alcoholic beverage. The powder may be kept in your pocket or purse and reconstituted anytime you need a drink.

Premixed cocktails like mojitos, margaritas, and others will be offered by Palcohol, including vodka and rum. The Alcohol and Tobacco Tax and Trade Bureau (TTB) gave it the go light earlier this month, and the product’s inventor, Mark Phillips, claims it will be available in shops this autumn. 

Ethanolic plant extracts may be frozen and dried. Even at a concentration of 90 percent ethanol. -100°C or lower condenser temperature freeze-dryers are required. You’ll also need a freezer that can pre-freeze your extracts below the industry standard of -22 degrees Celsius. The liquid extract’s melting/freezing point should be at least 20 degrees Celsius lower than the condenser temperature. 

How To Make Alcohol Powder

Unadulterated alcohol can only be turned into a powder by freezing it solid and serving it that way. However, the necessary temperature would be lethal to your tongue if consumed, not to mention other practical issues. 

The key is to use a high sorbent powder as a foundation and then add just enough alcohol to make sure the alcohol is completely absorbed while still leaving the powder granular.

The most readily available powder I’ve discovered is N-Zorbit M, maltodextrin derived from tapioca that’s marketed under the brand name specially modified starch. These light, fluffy starch granules have a micro-fuzzy structure, giving them a large surface area and allowing them to absorb liquids effectively. 

Popular in high-tech cookery, it absorbs fats, such as in a Modernist Cuisine recipe for “olive oil powder”. However, it has a good ability to absorb alcohol.

It used to be difficult to obtain in large enough amounts for personal usage, but thanks to companies like Modernist Pantry and willpower, it’s now affordable. Other maltodextrins are available, but N-Zorbit is the one you need for this application. 

There are superior starch derivatives for this job, such as cyclodextrins, but they aren’t as readily available as maltodextrin.

  1. Put 100 grams of N-Zorbit in a mixing dish and stir it well. This will make a substantial mound, due to the powder’s fluff and lightness.
  2. Drizzle in 30 grams of high-proof spirit while whisking steadily. Lemon Hart 151-proof rum is the rum of choice for me. It’s done when the powder is dry but chunky after you’ve thoroughly mixed it in. Add a little more N-Zorbit if it’s still wet.
  3. To produce a fine powder, sift the dry liquor through a sieve to break up the lumps. Step 3 isn’t required if you’re preparing a big quantity in a blender.

Voila! You’ve got alcohol in the form of a powder. Because of the water in the liquor, it will be a wet powder. There are many ways to use rum powder, including mixing it with mixers, adding it to food, or even simply licking a little off your finger for fun and novelty. It’s extremely combustible, so use caution! Keep it away from open flames.

It’s possible to use a lower-proof spirit, but you’ll need a lot more N-Zorbit to soak it up and end up with a sluggish, lumpy powder in the end. And the more powder you use, the weaker the booze’s taste will be. 

For those who have access to 190-proof neutral grain alcohol, potent powdered booze may be made easily and quickly. For best results, keep your powdered alcohol alongside one of those non-edible silica gel packets. The silica will selectively absorb some of the water, making your powder even more granular than it was before.

If this is comparable to Palcohol’s secret recipe, it would mean that the alcohol content in Palcohol is almost exactly equal to the non-alcohol amount in Palcohol. However, I eagerly await the launch of their goods!

To learn more about freezing powder alcohol click here 

Conclusion

In this article, we answered the question “Can you freeze dry alcohol?” and discussed how to make powder alcohol?

Reference

https://www.quora.com/Is-there-a-way-to-dehydrate-powder-freeze-dry-an-alcoholic-beverage-like-wine-or-beer-so-that-it-could-be-reconstituted
https://www.researchgate.net/post/Is-it-possible-to-freeze-dry-a-50-ethanolic-extract-of-plant-materials

Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.