steve
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Virgin, Eastleigh,Southampton
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Dextero - I also only discovered freeze distillation after reading something on this forum , cant remember where it was or by whom ( you know who you are ..) , however as with the greatest leaps forward in science , by coincidence around the same time I met an an old acquaintance , the subject of winemaking came up and he mentioned that a friend had done this but with no details . My method was thus ; I chose a bottle of my apricot wine which was less than best , slightly oxidised I think , more like a sherry but too good to dump . I transferred into an empty plastic tonic bottle with cap slightly loose , stood it in the chest freezer upright , and left it for about 36 hours . When frozen solid , I removed the cap , stood it upside down in a jug , and let the alchoholic content drip down into the jug . I kept an eye on it , and after the initial dripping , I poured this small amount off . The remaining ice which would have had a much greater water content , remained frozen for much longer , the trick seems to be to decide when that " watery slush " is starting to melt and remove the stronger alco part before the water begins to catch up with it . Its simply about the fact that alcohol takes much lower temperatures to freeze than water , so the water content freezes more readily .
I also tried this a second time with another bottle of apricot ,same MO but then I also re-froze the watery slush a second time , the other test , though I havn't tried it , would be to re-freeze the first more-alcoholic part and see if it produces more ice , in which case you could do it again . I seem to remember another member mentioning this as well . Steve
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