Don't laugh, this may be the worst idea of the year but I'll
ask anyway:

I've made eisbier before by freezing my beer and only keeping the
alcoholic parts that don't freeze. This makes for a very strong beer
(12% or so) that doesn't taste much different than the non-ice
version. You've probably seen large beer company quasi-versions as
well.

Have you ever heard of or tried making ice wine with the same method?
I guess I could test it out on a single glass but I'm just wondering
what alcohol percentages and taste can be expected from such a process
with wine.

Ok, go ahead and laugh...



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