Be aware that it is the vapor temperature which obviously is referred
to here. Even this temp. will not be as low as 80 at the beginning of
boiling. If you measure the temp. of the wine you should rather look
for the temp. change and the approach to 100 C rather than the
absolute level. You should also be aware that you will loose a
considerable amount of wine when you apply this method unless you have
a rectification column which will reflux your "non-alcholol" portion
of the vapor.

"Ruiseart agus Ceit" > wrote in message om.au>...
> "Doug Miller" wrote:
>
> "Ruiseart agus Ceit" wrote:
> > > Hallo,
> > >
> > > Just a quickie for you wine experts Does boiling remove the
> alcohol
> > >from mead/wine, and if so, how long should it be boiled?
> > >
> > Yes, it does. Be aware that it will also change the flavor, possibly
> > considerably, and possibly in undesirable ways.
> >
> > The time required to boil off the alcohol depends on the amount of wine
> being
> > heated, the size and shape of the container it's being heated in, and
> the
> > amount of heat applied to it. So instead of using a clock to tell when
> the
> > alcohol is gone, you use a thermometer. Ethyl alcohol boils at about 80
> deg C,
> > and water by definition boils at 100 C. So when you observe boiling
> taking
> > place at 80 C, that's the alcohol. When the boiling stops, and the
> temperature
> > begins to rise, the alcohol is gone. Heating wine to 90 C should be
> sufficient
> > to remove all of the alcohol.
> >
> > This difference in the boiling points of alcohol and water is, of
> course, the
> > principle that makes distilling possible: the alcohol vapor is captured
> and
> > condensed, yielding nearly pure alcohol. The remaining portion can be
> boiled
> > down further to remove the water (or some of it simply discarded), then
> the
> > alcohol is added back after it cools. The end result is a liquid with a
> much
> > higher alcohol content than it had initially, better known as brandy.
>
>
> Thankyou very much. This is most informative
>
> Ruiseart.
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