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Old 04-25-2006, 09:19 PM   #11
Caplan
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Aug 2005
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Quote:
Originally Posted by P funky
Don't quote me on this
We won't then. But don't say it again though....



 
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Old 05-20-2006, 04:17 PM   #12
Keln
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May 2006
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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?
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