“Is there an alcohol that's to strong to allow it to become a slushy”
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In the pamphlet that it brings it says i think anything above 16% but I'll try to find it and update my answer
Sorry, there was a problem. Please try again later.Yes, alcohol content affects the freezing process. For a drink to properly become a slushy, the alcohol content should be between 2.8% and 16%. If the alcohol content is too high, the mixture may not freeze properly. You can adjust the ratio by adding non-alcoholic ingredients to balance the alcohol level within this range
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