I'm fermenting beverages and want to reduce the ethanol content by about a half of a percentage point. Will oxygen aeration help with the reduction of ethanol?
Any other low tech wine industry solutions for lowering such a small percentage?
As always, I appreciate the assistance.
Tap: DIPA, oaked Baltic porter, XXX pale ale, dark IPA
Bottle: vanilla kombucha, oaked puh-er kombucha, blueberry kombucha,
Primary: rose hip kombucha, oaked honey and oolong kombucha, hopped kombucha brewed with green tea infused with cab. grapes