"Mark E" wrote in message
...
Don't laugh, this may be the worst idea of the year but I'll
ask anyway:

I've made eisbier before by freezing my beer and only keeping the
alcoholic parts that don't freeze. This makes for a very strong beer
(12% or so) that doesn't taste much different than the non-ice
version. You've probably seen large beer company quasi-versions as
well.

Have you ever heard of or tried making ice wine with the same method?
I guess I could test it out on a single glass but I'm just wondering
what alcohol percentages and taste can be expected from such a process
with wine.

Ok, go ahead and laugh...

Ray" wrote in message
m... If I understand your
question, certainly people do it. It is called freeze
distilation. A good process if you live outside the USA, In the US it is
absolutely illegal for wine or beer.

Ray



Mark, it would probably not taste remotely close to Ice Wine. It would lack
the sweetness of Ice Wine and even if you back sweetened it would likely not
taste the same. Alot of the bouquet and fruity notes associated with Ice
Wine (apricot, tropical, honey etc) result from fermenting the high BRIX
must. My guess is that your proposed process, legalities aside, would
likely produce something closer to White Port. That said, people do
produce "cryo-extracted" or "Ice Box" Ice Wines (from the juice, grape or
apple etc.), although, I am of the opinion there is no substitute for the
real thing. Ron