I get a lot of questions about how to growth the alcohol article in homemade wine. In modern years, the winemaking commerce has made a big deal about fortified wines or wines that border 17% alcohol. For some reason, wine tasting snobs have decided that wines with slightly higher alcohol article just taste better.
Here's how you can boost the alcohol article in your homemade wine to roughly 50%. (may not be a good idea - but I'll tell you anyway).
Most of the wine you make is water. Only about 14% is alcohol. Alcohol has a much lower freezing temperature than water. So - you can make an "iced wine", wine that has been partially frozen.
All it takes is to put the bottle on wine in a freezer. You will first have to uncork it. Leave it in the freezer for about an hour. You'll see some ice begin to form in the bottle. Once it's "slushy", just drain the liquid part off and leave the ice in the bottle. Guess what you will have? Iced wine! And, if you left in in the freezer long enough, the alcohol ration will be around 30% (that's 60 proof!).
People in the northeast have been making "iced apple cider" for a long time. They make the apple cider, ferment it, and then set the secondary fermenter out in the snow and let it sit for a while.
Then they just bring the pail or carboy inside and drain out the liquid. Taaa Daaa! It's call "Hard" apple cider and it's great for warming your nose in the middle of a cold winter. Here's someone else tip: put some cinnamon in when you are doing the traditional fermenting for a spiced hard cider.
Happy Winemaking!
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