Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

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  #1 (permalink)   Report Post  
Ruiseart agus Ceit
 
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Default Removing alcohol

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?

Thanks in advance,

Ruiseart.
~~~~~~~~~~~~~~~~~~~~
http://www.amitar.com.au/~druid1/RavensWing.html
"Mist Covered Mountains" new CD from RavensWing available now
~~~~~~~~~~~~~~~~~~~~


  #2 (permalink)   Report Post  
Doug Miller
 
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Default Removing alcohol

In article >, "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.
  #3 (permalink)   Report Post  
Ruiseart agus Ceit
 
Posts: n/a
Default Removing alcohol

"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.
~~~~~~~~~~~~~~~~~~~~
http://www.amitar.com.au/~druid1/RavensWing.html
"Mist Covered Mountains" new CD from RavensWing available now
http://gdosc.bravepages.com
~~~~~~~~~~~~~~~~~~~~



  #4 (permalink)   Report Post  
K.J.Kristiansen
 
Posts: n/a
Default Removing alcohol

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.
> ~~~~~~~~~~~~~~~~~~~~
> http://www.amitar.com.au/~druid1/RavensWing.html
> "Mist Covered Mountains" new CD from RavensWing available now
> http://gdosc.bravepages.com
> ~~~~~~~~~~~~~~~~~~~~

  #5 (permalink)   Report Post  
Joe Sallustio
 
Posts: n/a
Default Removing alcohol

That sounds right to me too. Your comment on the temperature
approaching 100 C is right on too, water does not boil at 100 C unless
it's pure and at a barometric pressure of 29.92 inches of mercury (760
mm hg). I used that boiling point as a calibration check when doing
precise calibrations and here in Pittburgh PA the barometic pressure
is usually around 740 mm hg. which reduced the boiling point by at
least 1 degree C. We are around 1000 feet above sea level, it is
reduced at higher altitude. We are not talking about major temerature
swings here, so a thermometer that reads in 5 degree increments would
not be useful as a heads up.

Boiling will impact the taste in several ways, it messes with the acid
and SO2 levels too.
Regards,
Joe


(K.J.Kristiansen) wrote in message . com>...
> 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.
> > ~~~~~~~~~~~~~~~~~~~~
> >
http://www.amitar.com.au/~druid1/RavensWing.html
> > "Mist Covered Mountains" new CD from RavensWing available now
> > http://gdosc.bravepages.com
> > ~~~~~~~~~~~~~~~~~~~~



  #6 (permalink)   Report Post  
K.J.Kristiansen
 
Posts: n/a
Default Removing alcohol

joe
You are right about the elevation correction. The boiling point
elevation is often more pronounced (unless you live at higher
altitudes). This is caused by the dissolved matters in the wine and
causes it to boil at higher than 100 C. My main comment is, as you
confirm, that the boiling off of alcohol is a difficult matter to
follow precisely by temperature unless you have very accurate
measurements.
And, maybe more important: If you do not have a distillation still you
will easily loose half of your original volume of wine before the
alcohol is gone.

(Joe Sallustio) wrote in message . com>...
> That sounds right to me too. Your comment on the temperature
> approaching 100 C is right on too, water does not boil at 100 C unless
> it's pure and at a barometric pressure of 29.92 inches of mercury (760
> mm hg). I used that boiling point as a calibration check when doing
> precise calibrations and here in Pittburgh PA the barometic pressure
> is usually around 740 mm hg. which reduced the boiling point by at
> least 1 degree C. We are around 1000 feet above sea level, it is
> reduced at higher altitude. We are not talking about major temerature
> swings here, so a thermometer that reads in 5 degree increments would
> not be useful as a heads up.
>
> Boiling will impact the taste in several ways, it messes with the acid
> and SO2 levels too.
> Regards,
> Joe
>
>
>
(K.J.Kristiansen) wrote in message . com>...
> > 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.
> > > ~~~~~~~~~~~~~~~~~~~~
> > >
http://www.amitar.com.au/~druid1/RavensWing.html
> > > "Mist Covered Mountains" new CD from RavensWing available now
> > > http://gdosc.bravepages.com
> > > ~~~~~~~~~~~~~~~~~~~~

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