On May 19, 3:56*pm, ViLco > wrote:
> 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.

It is very easy. See http://eckraus.com/wine-making-applejack.html for
detailed directions. Note that temperatures mentioned are in F an not
C degrees.