Originally Posted by EndlessPurple
The technical discussion of the process would be interesting to hear. You just freeze the container and then pour out what? I am guessing the concentrated liquid that has a lower freezing temp.
Does the excess water seperate out at one time or is this a process that is done over and over removing a little water at a time?
Does it work with non-alcoholic drinks (obviously not water)? I know you can steam out the water when cooking for a concentrated liquid, but cold would be an interesting alternative for beverages.
Fractional freezing, which is one of the more technical terms for freeze concentrating (kinda sounds cooler too) can be done a couple of ways. The most common is litterally just throwing your base liquid in the freezer and every 24 hours or so taking it out and letting it pour into another container, letting it drip until the ice starts dripping clear liquid, then discard the ice and do it again. That'll work but it's inefficient, labor intensive and just sounds like a pain in the a$$.
The other commonly used method requires watching it a little more closely and is easiest if a bucket is used. every 8-12 hours after the brew is chilled enough to form ice crystals, a sanitized (yeah even at this stage i'd be a sanitizer junky) slotted spoon, is used to scoop any ice crystals off the surface and discard them.
I'm sure there are other methods, these are just two that have been explained to me. the second the common procedure for ice beers.
as far as the abv change....A good friend and biochem guy told me he isn't sure if reduction directly corrilates with increased abv. My simple mind thinks if you reduce in half it should double it. He said that may not be the case, and would have to look at some numbers and think about it. Then spouted out a bunch of big words above my simple medical pay grade and said he would get back to me