Hard cider fortified by partial freezing
Posted 15 August 2004 - 01:03 PM
Posted 15 August 2004 - 01:11 PM
If you look at this site it says that a 10% V/V aqueous solution of ethyl alcohol (read 20 proof) will freeze at ~25 F or -4 C. Given the nature of such a beast, when the water freezes out, you'll have concentrated ethanol and whatever else is in the mixture excluded (generally) from the ice crystals
Actually, crystallization is a great method of purification, so if you're interested in trying it out, go for it!
Posted 15 August 2004 - 01:21 PM
The yield is very low, and you may need a couple of freezing steps to get any reasonable concentration. As the mash cools the water freezes out first, and you can filter off thre ice. Its the same process as "ice filtered" beer.
It needs to freeze slowly, or go through freeze thaw cycles, otherwise the alcohol can get trapped in the ice.
Make cider (about 10% ABV).
Put it in a deep freeze in a plastic container. Wait until its is solid, then invert it over a bucket and drain off the liquid - maybe 10% by volume, and about 17% ABV.
Freeze the resulting liquid, and repeat for greater concentration. A normal deep freeze is about -20C, where the equilibrium point is about 25% ABV alcohol.
Posted 15 August 2004 - 01:26 PM
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