Il 19/05/2011 08:59, cwdjrxyz ha scritto:

> In the US in early days, apple cider was often set out to freeze in
> New England. This required very low temperatures for an extended
> period. The liquid was then decanted from the ice, and it was greatly
> increased in alcohol content. The same thing could be done with wine.

Neat! Iced water goes on top of alcohol so that you can take away the
iced part thus reducing the water parecentage, thus increasing the
alcohol percentage? That sounds easy and sound.
--
Vilco
And the Family Stone
Shguazza, pesce fess'