Post #784514 by AceExplorer on Thu, Mar 1, 2018 4:09 AM

Piddersthecat, I have no hesitation using vodka because it's been working so well for so many years. And whiskeys are not colorless/flavorless, therefore not as well suited for extending the life of our home-made syrups and tinctures and bitters.

I also had second thoughts about the article - it made me think. (Don't worry, the pain subsided quickly when I stopped.) What, exactly, in whiskey is more effective as a biocide? If not the alcohol, then it must be something extracted from the wooden barrels during aging. Maybe some more studies will be done, but given the demand for "oak extractives for the booze industry" that might not be to likely to happen until someone with a really deep passion and interests funds research. And for Coca Cola, there is some carbonic acid present from the carbonation in addition to the phosphoric acid ingredient. I think other sodas also add phosphoric acid, so I don't think only Coke would have this property.

As a side note, I use propylene glycol as a very effective biocide in my home-made humidor solution. It's not toxic, but it has a noticeable flavor even in minute concentrations, so cannot be used for our cocktail-related purposes. Thought I'd mention that since you work in a micro lab.