Here's an odd thought.
What would happen if you made wine, then boiled it or heated it enough to remove the alcohol. Then reintroduced sugar to it, then re-fermented it. Would the "twice fermented" wine taste the same the second time around, or would you arrive at a new flavor?
Or if you used "de-fermented" wine as a base in other wines. Just add fruit, sugar/honey, and pitch yeast.
What do you guys think?
#6002 JAO Mead
#6003 Traditional Cider