Guys, Please I need clarification on something.

If alcohol is a particular percentage, for example 6%. does every sip contain 6% or do you only get 6% when you finish the bottle?

The percentage simply means the concentration of alcohol in the drink.. if it says 6% Alcohol, the rest of the component 94% is just water. That is why you pee alot when you drink.

Even if you take one spoon, it means the percentage of that small quantity you are taking.

Beer are mostly between 3-7.5% alc
Whiskey between 17 - 42%
Vodka - 20 - 45%
Palm wine - 1 - 2% depending on how much dilution is done. Raw palm wine is only 2% alc.
Gin (ogogoro) - 30-47%
Red/White Wine - 7 - 15%

Kelklein:
The percentage simply means the concentration of alcohol in the drink.. if it says 6% Alcohol, the rest of the component 94% is just water. That is why you pee alot when you drink.

Even if you take one spoon, it means the percentage of that small quantity you are taking.

Beer are mostly between 3-7.5% alc
Whiskey between 17 - 42%
Vodka - 20 - 45%
Palm wine - 1 - 2% depending on how much dilution is done. Raw palm wine is only 2% alc.
Gin (ogogoro) - 30-47%
Red/White Wine - 7 - 15%

Good information you gave to the OP.

But the percentage of alcohol in palm wine is not static. It mostly depend on the fermentation stage. Raw Palm wine is continuously fermenting. That is why, if you drink freshly tapped palmie in the morning, it taste sweet. Higher level of unfermented sugar, and contain less alcohol. If that same wine is left unrefrigerated till next day, it become sour and stronger. That means high percentage of alcohol. This may continue till all the sugars are converted to ethanol (the alcohol) or/and ethanoic acid (the sour component).

Fresh Palmie is between 1-4%, sour palmie can go up to 5-6% depending on how old it is. Dilution is another factor, but only done by commercial vendors for profit purposes.

Curiouscity:


Good information you gave to the OP.

But the percentage of alcohol in palm wine is not static. It mostly depend on the fermentation stage. Raw Palm wine is continuously fermenting. That is why, if you drink freshly tapped palmie in the morning, it taste sweet. Higher level of unfermented sugar, and contain less alcohol. If that same wine is left unrefrigerated till next day, it become sour and stronger. That means high percentage of alcohol. This may continue till all the sugars are converted to ethanol (the alcohol) or/and ethanoic acid (the sour component).

Fresh Palmie is between 1-4%, sour palmie can go up to 5-6% depending on how old it is. Dilution is another factor, but only done by commercial vendors for profit purposes.

Good info 👍🏼