Can I make disinfectant from my home bar?
6.3.2020
Translation: machine translated
Disinfectant is out of stock at retailers due to the coronavirus. Galaxus is also short of stock. Can I remedy the situation with normal alcohol?
There's still an almost full bottle of Trojka vodka in the bar. A leftover from the last house party. Why I kept the booze in the first place is beyond me. But now it could have a second lease of life. In times of COVID-19, disinfectant is a rare commodity. Vodka, with its 40 per cent alcohol content, should work wonderfully as an alternative.
Home remedies remain home remedies
The "Südtirol News" has published a nice recipe for a disinfectant home remedy.
- 75 ml alcohol (double grain, vodka or isopropyl alcohol)
- 20 ml aloe vera juice
- Five drops of each of the following pure essential oils: tea tree, clove, lavender, lemon, rosemary, cinnamon and eucalyptus
Does it work? "No, you're crazy!" says my friend Sarah. She is a pharmacist and knows by profession that "... at least 60 per cent alcohol content is necessary for the viruses to die". She suggests I drink the vodka instead. In an emergency, 40 per cent alcohol is better than nothing, but it is unsuitable for everyday use as a disinfectant.
"Stroh 80", on the other hand, would fulfil the purpose. The 80 per cent schnapps from Austria does disinfect, but then you smell like a rum ball.
I prefer the Swiss alternative, absinthe, as a disinfectant. With an alcohol content of almost 70 per cent, you're on the safe side with "HR Giger Absinthe Wolfsmilch". I also prefer the smell of absinthe to that of "Stroh 80".
Aperitifs
CHF68.90 CHF137.80/1l
HR Giger Absinthe Spurge
18 years, 69 %, Switzerland, 1 x 50 cl, Absinthe
The World Health Organisation (WHO) has published an official recipe for disinfectant. You need 96 per cent industrial alcohol, glycerine and hydrogen peroxide. Unfortunately, nobody forgot any of this at my last house party.
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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