making only a concentration

should have checked ph of the wine --have ph paper


as i see it a reduction is reducting the volumne of the liqid by driving
of water usually by gentle heat


it's the heat i am trying to avoid

heat not only drives out water but a bunch of volitile components and
probably carmelizes ( have to look up chemistry of that) or hydolizes
various sugars --which may or not be agood thing


seems so far working out rather well ( did not taste any of it yet!!)
stay tuned

peter