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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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15-10-2008, 09:05 PM
posted to rec.crafts.winemaking
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Is it possible to reduce ABV by heating a small portion of a high ABVwine?
I have a 16% dry red (a year old). I'm thinking maybe I can take a
small calculated portion of it, heat it lightly to evaporate the alcohol, and after it cools return it to the demijohn. a small amount of ~0% wine can reduce my 16% to 14.5% if it works. Does this sound fisible, or is there a big gotcha somewhere? raananh 
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15-10-2008, 10:29 PM
posted to rec.crafts.winemaking
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Is it possible to reduce ABV by heating a small portion of a highABV wine?
On Oct 15, 12:05*pm, wrote:
I have a 16% dry red (a year old). I'm thinking maybe I can take a small calculated portion of it, heat it lightly to evaporate the alcohol, and after it cools return it to the demijohn. a small amount of ~0% wine can reduce my 16% to 14.5% if it works. Does this sound fisible, or is there a big gotcha somewhere? raananh It should work, but: a) you will have to add cold boiled water to the portion of heated wine to replace the water and alcohol that has evaporated. b) your wine may develop "cooked" flavours, even from mild heating. c) you will have to be -very- careful not to introduce contamination. You may be better off making a batch of low-alcohol wine for blending purposes.
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18-10-2008, 12:37 PM
posted to rec.crafts.winemaking
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Is it possible to reduce ABV by heating a small portion of a highABV wine?
b) your wine may develop "cooked" flavours, even from mild heating.
You may be better off making a batch of low-alcohol wine for blending purposes. I think it will taste cooked and you won't care for that. Take a small sample and microwave it to boiling, let it cool and taste it. It's not very good AFAIAC. Blending sounds better. Joe
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05-11-2008, 01:33 AM
posted to rec.crafts.winemaking
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Is it possible to reduce ABV by heating a small portion of ahigh ABV wine?
Joe Sallustio wrote:
b) your wine may develop "cooked" flavours, even from mild heating. You may be better off making a batch of low-alcohol wine for blending purposes. I think it will taste cooked and you won't care for that. Take a small sample and microwave it to boiling, let it cool and taste it. It's not very good AFAIAC. Blending sounds better. Joe I worked at a kosher winery in California, where we were required to pasteurize all kosher wines. We took the wine to 170f then flash cooled it. No flavor change.. Wino
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29-11-2008, 04:59 AM
posted to rec.crafts.winemaking
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Is it possible to reduce ABV by heating a small portion of a highABV wine?
On Oct 15, 1:05*pm, wrote:
I have a 16% dry red (a year old). I'm thinking maybe I can take a small calculated portion of it, heat it lightly to evaporate the alcohol, and after it cools return it to the demijohn. a small amount of ~0% wine can reduce my 16% to 14.5% if it works. Does this sound fisible, or is there a big gotcha somewhere? raananh i wonder if vaccuum distilling might work, or freezing distillation
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