I tried this a few years ago, and it did concentrate the alcohol, but also concentrated the flavor, making for a VERY strong, TART, too strong tasting beverage. I might have to try it again and see if I get a better result, if yours does indeed taste good OP?
i have freeze distilled two dollar wine and it seems to go easier if you do it with the salad spinner. the centeifuge effect helps seperate the liquor from ice very quickly and seems more efficient
+Jay Corey its the same idea, you freeze your wine. but instead of letting it drip out like he does here, you mash the frozen product with a fork, this makes it into a slushie, then you put a filter or paper towl in the sald spinner, put the frozen slush and spin the salad spinner, it wuickly seperates the ice from the alcohol.
+Jay Corey there is one video on youtube where a guy does it with a salad spinner. try bth techniques and im sure you will like the spinner idea. only cons is you have to buy a salad spinner but they are only ten dollars at walmart and some coffee filters as part of your i itial investment. i have used this technique to salavage stale wine, beer and or wine that was bad upon opening, like the two dollar wine.
+Jay Corey I brew my own wine, but it cost too much to get wine bottles bc they tag on shipping, so i found it cheaper to buy bottles of two dollar wine and reuse their bottles instead. i didnt want to waste the content so i freeze distlilled it.
voltronsupreme freeze it in Ziploc bags then crush it up while it's in the bag... Then you can put it in a cheese cloth or a t-shirt that you don't like and squeeze it out takes less than 5 minutes
It works if you freeze it fully and atleast -25°C. Save 2/3. If you melt less than 1/2 you will get atleast 25%. If not too low alcohol wine. Also it condense aromas.
i do this with cider, let them defrost into pint glasses, refreeze and let it drip clear.. i always do it twice, i did it once for a third time and got it to 65% measured with a hydrometer.. was absolutely beautiful..
Nice! I do this with a strong apple wine (15%ABV) to make Applejack. I deep freeze and drain it 3-4 times over the course of a week or so. The last batch I made passed the FLAME TEST! Nice little blue flame dancing on top of a spoonful of the applejack. So, right around 35% to 40% ABV, but still smooth and delicious:-) Lots of people are worried about methanol concentration, and that is a very real problem. The key is to sip no more than 2 shots. That's the equivalent of 2 large glasses of apple wine. Not enough to get a hangover, but definitely enough to make you feel nice and warm.
