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Old 12-28-2012, 02:10 PM   #21
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Originally Posted by pdxal View Post
Your alcohol percents might be off. I remember reading somewhere that the concentration of alcohol possible is related to how cold the temperature gets rather than volume removed.
I think the 2 liter bottle method is easy if you are using a freezer to freeze the beverage, but there are lots of ways to do it that work.
I agree. I know the relationship is not exactly linear, but it is close.

I did both methods (bottle and bucket), both work really well. Although, in the making of applejack, I did not account enough for freeze expansion and had a bit of a mess.

Bacteria are the only culture some people have.
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Old 12-28-2012, 02:30 PM   #22
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Originally Posted by ColoHox View Post
So my eistout and apple jack have been through two overnight freezes.

This is not exactly accurate, but for estimation purposes, I used C1V1=C2V2 to determine the change in ABV:

C1(2gal)=(6%)(3.75gal) --> C1= 11.25% for the stout and ~20% for the applejack.

The stout is now sweet and thick alcohol burn and the applejack is nearly brandy. The flavor is excellent on both. Although, now I understand that freeze concentrating concentrates all flavors, even bad ones.

A bucket and a fine mesh strainer, outside when it is cold enough, is a fantastically easy way to do this.

Thanks for the ideas, I think this will now become a regular thing.
Michael Tonsmeire (Mad Fermentationist) got together with AJ deLange to do the full ASBC Method test for alcohol content of an homebrew eisbier. The results were surprising in that the alcohol content was lower than expected.
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