Is it possible to reduce ABV by heating a small portion of a high ABVwine?
 

I have a 16% dry red (a year old). I'm thinking maybe I can take a
small calculated portion of it, heat it lightly to evaporate the
alcohol, and after it cools return it to the demijohn. a small amount
of ~0% wine can reduce my 16% to 14.5% if it works.
Does this sound fisible, or is there a big gotcha somewhere?
raananh

Is it possible to reduce ABV by heating a small portion of a highABV wine?
 

On Oct 15, 12:05*pm, wrote:
> I have a 16% dry red (a year old). I'm thinking maybe I can take a
> small calculated portion of it, heat it lightly to evaporate the
> alcohol, and after it cools return it to the demijohn. a small amount
> of ~0% wine can reduce my 16% to 14.5% if it works.
> Does this sound fisible, or is there a big gotcha somewhere?
> raananh

It should work, but:
a) you will have to add cold boiled water to the portion of heated
wine to replace the water and alcohol that has evaporated.
b) your wine may develop "cooked" flavours, even from mild heating.
c) you will have to be -very- careful not to introduce contamination.

You may be better off making a batch of low-alcohol wine for blending
purposes.

Is it possible to reduce ABV by heating a small portion of a highABV wine?
 

> b) your wine may develop "cooked" flavours, even from mild heating.

> You may be better off making a batch of low-alcohol wine for blending
> purposes.

I think it will taste cooked and you won't care for that. Take a
small sample and microwave it to boiling, let it cool and taste it.
It's not very good AFAIAC. Blending sounds better.

Joe

Is it possible to reduce ABV by heating a small portion of ahigh ABV wine?
 

Joe Sallustio wrote:
>> b) your wine may develop "cooked" flavours, even from mild heating.
>
>> You may be better off making a batch of low-alcohol wine for blending
>> purposes.
>
> I think it will taste cooked and you won't care for that. Take a
> small sample and microwave it to boiling, let it cool and taste it.
> It's not very good AFAIAC. Blending sounds better.
>
> Joe
I worked at a kosher winery in California, where
we were required to pasteurize all kosher wines.
We took the wine to 170f then flash cooled it.
No flavor change..
Wino

Is it possible to reduce ABV by heating a small portion of a highABV wine?
 

On Oct 15, 1:05*pm, wrote:
> I have a 16% dry red (a year old). I'm thinking maybe I can take a
> small calculated portion of it, heat it lightly to evaporate the
> alcohol, and after it cools return it to the demijohn. a small amount
> of ~0% wine can reduce my 16% to 14.5% if it works.
> Does this sound fisible, or is there a big gotcha somewhere?
> raananh

i wonder if vaccuum distilling might work, or freezing distillation