SpanishCastleAle
Well-Known Member
Nonic or Tulip officer?On a lighter note: I'm just waiting for the day when a cop shows up with a warrant to search my freezer.
Nonic or Tulip officer?On a lighter note: I'm just waiting for the day when a cop shows up with a warrant to search my freezer.
Take your fermented wort and place it in a clean, sanitized bucket. Seal the bucket and place in a freezer overnight. Make sure there is room in the bucket for the ice to expand. Do not use glass, as this could have disastrous results if you do not leave enough space. The next morning, remove the block of ice. The remaining liquid is fortified ice beer.
wow , so many posts, and most don't try to answer the question!
...This thread should be locked soon.
wow interesting legal debate here. since we seem to be reaching a consensus "legal" opinion, can someone provide a simple step by step guide? I've got: brew wort and ferment until complete, transfer to a corny and allow to freeze.. partially?
(alcohol%before freezing) * (volume before freezing) = (alcohol % after freezing) * (volume after freezing)
Therefore, alcohol % after freezing = (alcohol before)(volume before) / (volume after)
I'm still a little foggy on the science. It seems that some alcohol does get frozen, or rather suspended in the frozen water. That makes sense. If you freeze a beer, its not like the water freezes and the alcohol separates from the solid. Its probably not significant since homebrewers usually freeze one time.
Maybe add a packet of that turbo yeast stuff at bottling time???? They must do it somehow.
There was a Basic Brewing episode where they asked TTB directly about it. That is a tax regulation applicable to commercial brewers. It is 100% legal for homebrewers to do as long as it's not sold and subject to the commercial regulations.So this says you can reduce it legally by 0.5%:
https://www.ttb.gov/rulings/94-3.htm
Anybody have other references?
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