andy-10

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ie Brandy at 35% is, wine at 12% isn't.

Reno_eNVy

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Brandy at 35% is, really? I don't think I was ever able to get an 80 proof alcohol to catch flame (at least more than just a split-second flash.) I think the ability to make flaming shots begins at 100 proof.

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remilard

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I believe brandy is not flammable but if you heat it, it will produce flammable vapor (eg flambe).

david_42

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Oddly enough, 100 proof is the standard. Before there were good methods for determining ABV, flammability was proof of the strength.

dasBuhbuh

Recipes 

proof is a throwback to when they would proof by gunpowder. the higher the proof, the larger the flame, and the faster the gunpowder lit. i think that 80 proof is minimum to light. According to wikipedia (and most people that I have talked to about this), it is 100 proof, but I did see an Episode of Good Eats (yesterday) where AB lit an 80 proof liquor in a tray of gunpowder.

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Hmmm...out of beer. How the heck did that happen?!

ajdelange

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In the old days proof spirits were spirits that would ignite alone (in some cases) or when poured over gun powder (in other jurisdictions). In any case, 100 proof is roughly the concentration at which you should be able to sustain a flame but certainly flambee'd desserts are made with spirits at lower proof. In those heat seems to be used to drive the vapors out of solution and it is the vapors that are ignited. That also seems to be the case with, for example, sambucca (84 proof) which is often served flaming.

SpanishCastleAle

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You guys are all wrong. Flaming Moes light up just fine and are made with cough syrup.

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steinsato

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mmmmm Flaming Moe! (drool)

triethylborane

Recipes 

You can also proof by the bubble retention and size.

100 proof is theoretical. If you aspirate/mist wine, you can light the alcohol in it.

cheezydemon3

Recipes 

Which all begs the question........


WHY?

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