When to add the alcohol when making schnapps...

[fatman]

I consider myself a very open minded person or the glass is half full type, so i always question stuff???

Why is it when i find a recipe for Schnapps or Ameretto, etc. they always say wait untill the sugar water mixture cools to room temp [so as not to loose my alcohol] before i add my vodka or 190proof to the mixture? Why dont they just say until it cools below 170 degrees?

I mean how does the alcohol magicaly disappear in an instant when i add it to my marm mixture? It takes about an hour for me to distill a quart of alcohol when my mash is boiling away! But yet some peeps has the perception that the alcohol vanishes when added to hot liquids?

Don't mean to ruffle, but i always seem to look past the normal!

[Prairiepiss]

There are chemical reactions that happen. Adding cool alcohol to warm liquid will also make it go cloudy. Or it more not mix well. Alcohol also expands quite differently then water when heat is applied. There are many reasons for doing it this way. And its always better to add alcohol to water. Not the other way around.