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Old 03-31-2013, 12:16 AM   #41
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Originally Posted by BamaProud
Thanks, I actually searched all 11,000 replies to the original Apfelwein thread and found some discussion starting at post #8642.

I think I need to go ahead and start another 5 gal batch, as of now I have 5 ways I want to try my first batch. Plain, backwseetened, carbed/plain, carbed/backsweetened and now freeze concentrated.
I've been step feeding an Apfelwein. I've not made an actual thread but mentioned it a few places. It's above 14% now. It may make it to 17%. Should I freeze it?
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Old 03-31-2013, 03:47 PM   #42
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I don't know, but from what I have been reading you essentially half your volume, doubling the ABV in the Freeze concentration process. However, I don't think I would freeze until after all fermentation is done. Let the yeast make alcohol naturally as long as they will/can.

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Old 03-31-2013, 04:14 PM   #43
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Oh, I would definitely let it finish out.

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Old 04-03-2013, 08:10 PM   #44
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Quote:
Originally Posted by jeepinjeepin View Post
I've been step feeding an Apfelwein. I've not made an actual thread but mentioned it a few places. It's above 14% now. It may make it to 17%. Should I freeze it?
Hey jeepin, we always end up on these threads together, no?

If you recall, I had a 16 % ABV cyser I tried to freeze and had a heck of a time doing it. I had to borrow a friends super-deep freezer, and it took a couple days to freeze then, but it did it. And wowza,what a drink... We use it for cough syrup, but you could easily use it for pain management, haha.

I would advise putting it in as small of bottles as you can get away with to freeze it.
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Old 04-03-2013, 09:56 PM   #45
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This may help. The body's mechanism to fight both ethanol and methanol is alcohol dehydrogenase, an enzyme that breaks down the alcohols. Methanol binds and is oxidized and generally forms formaldehyde, which can cause a number of adverse effects. This debate about methanol is not really an issue because ethanol is a competitive inhibitor for the reaction, so as long as it is in greater quantity the methanol will not bind to the enzyme. This is also the "cure" for methanol poisoning as well as ethylene glycol.

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Old 04-04-2013, 12:46 AM   #46
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This may help. The body's mechanism to fight both ethanol and methanol is alcohol dehydrogenase, an enzyme that breaks down the alcohols. Methanol binds and is oxidized and generally forms formaldehyde, which can cause a number of adverse effects. This debate about methanol is not really an issue because ethanol is a competitive inhibitor for the reaction, so as long as it is in greater quantity the methanol will not bind to the enzyme. This is also the "cure" for methanol poisoning as well as ethylene glycol.
That is a very helpful post; welcome to the forum.
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Old 04-04-2013, 11:31 PM   #47
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Yikes! Glad I never did that, only pretended, and I'll never do it again.

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Old 04-05-2013, 12:22 AM   #48
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Wow! I wonder if policy has changed since the Basic Brewing guys got their response back or if it is up to interpretation within TTB?

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Old 04-05-2013, 02:34 PM   #49
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So, when did water become a fermented substance?
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Old 04-06-2013, 11:28 AM   #50
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On the advice of legal counsel, the site's administrator allows discussion of freeze concentration but does not allow any discussion of distillation. The statements earlier in this thread that freeze concentration is legally the same as distillation are incorrect.

Please do not discuss distillation.

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