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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 |
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