[TheForge] The hard cider is good...

[Paul N]

oops. not remove alcohol, to remove water to concentrate alcohol.

On 10/20/10 10:27 AM, Paul N wrote:
> All this talk about freezing to remove alcohol is making me long for a
> phase diagram.
>
> On 10/20/10 10:04 AM, Bruce Freeman wrote:
>> Andy,
>>
>> But yeast in cider or wine tastes like hell.  Don't get me wrong - I
>> drink it anyway.  I just don't like it.
>>
>> Let the yeast settle, siphon off the cider, then take the lees and
>> "cook" them at precisely 150*F (I can check this later) to hydrolyze
>> the yeast.  This gives you the makings of Vegemite, which you'll love
>> if you happen to be from OZ.
>>
>> Any book on wine making tells you how to clarify wine.  Mostly what
>> they tell you is that if you use the right yeast -- a bottom yeast --
>> you won't need to do much beyond racking.
>>
>> Freezing cider and removing the ice is a well known means of
>> concentrating the alcohol.  There is some loss of alcohol, but  not
>> much.  This is not distillation by any means because most of the cider
>> remains present, and little but water ice is removed.
>>
>> On Tue, Oct 19, 2010 at 10:18 PM, peter fels&   phoebe palmer
>> <artgawk at thegrid.net>   wrote:
> ase help support this email list: http://www.qsl.net/donate.html
>>>>
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