On Dec 14, 3:51*pm, (Doug Miller) wrote:
> In article >, Steve *Potter > wrote:
>
> >On Dec 13, 9:26=A0am, Jim > wrote:
> >> My wife does not drink and I do, this means I have to drink twice as
> >> much to make up for the fact that she does not drink. This is not all
> >> bad because when we go out I am guaranteed a very sober chafer. All
> >> kidding aside is there a simple low cost way to dealcoholize wine so
> >> one can enjoy the taste without the buzz? =A0
>
> >Well, the easiest way would be to not add the yeast to start with.
> >However your drink would be much higher in sugar.
>
> >In all seriousness, you should be able to remove tha alcohol by
> >pulling a vacuum on the wine. *If you get the appropriate pressure,
> >the alcohol should boil away leaving the rest of the wine. *Now for
> >how it would taste, I have no idea. * Let me know if you try it.
>
> In all seriousness, this ain't gonna happen without laboratory or industrial
> equipment. Have you checked the vapor pressure of ethanol at room temperature?
> It's 49.5 mm Hg. That's one helluva vacuum, only about 0.06 atmospheres.
>
> I sure wouldn't try pulling that kind of vacuum on a glass carboy. If you want
> to make the experiment, by all means go ahead, but do the rest of us a favor:
> set up a camcorder first, and post the video on youtube. :-)



Here is an interesting paper I found describing the procedure tested
by a winery:

http://ejeafche.uvigo.es/index.php?o...oc_view&gid=28