"Brian" > wrote in message
news:6tfGd.291$ul4.19@trnddc01...
> Won't the temperature cause some seperation allowing some of the
> water to freeze without the antifreeze benefits of the alcohol? Only
> reason I ask is eisbock is made by freezing the beer and removing the
> ice, thereby increasing the alcohol percentage of the remaining beer.....

Yes, this is true. But the "freezing" point that Bruce calculated isn't the
point where the whole batch of wine freezes, but the temperature at which
water starts to come out as ice crystals. As ice precipitates, the mother
liquor (appropriate term!) becomes richer in ethanol, and resists freezing
further- you will still have some liquid left at -40oC/F, which will be
about 40% ethanol, but you'll have lots of slush mixed in with it. And I'm
sure it would adversely affect the wine.

Cheers