kinkothecarp
Well-Known Member
First and foremost, I found this technique in a book about distilling. Seeing as though it is against the rules to post the book or the link, I will shorten the method the book suggests on clearing wine without reference to anything that might be illegal:
"...[Homebrewers/Winemakers] must fully clarify any fruit wine before cooking it. Rather than using clarifies, put the wine into 2 or 4 liter jugs and freeze them solid. Then thaw them out. This will result in perfectly clear and chill-stabilized wine...After the thawing is complete or maybe as much as a week after, the wine will be crystal clear."
Do you think this method would work for our purposes? If it is some crazy thing which would mess up wine for drinking, then it's probably not worth it. Has anyone ever thought of doing this with apfelwien, though? I know commercial wineries don't do it, and I'm guessing if they don't, it's not a viable method...
"...[Homebrewers/Winemakers] must fully clarify any fruit wine before cooking it. Rather than using clarifies, put the wine into 2 or 4 liter jugs and freeze them solid. Then thaw them out. This will result in perfectly clear and chill-stabilized wine...After the thawing is complete or maybe as much as a week after, the wine will be crystal clear."
Do you think this method would work for our purposes? If it is some crazy thing which would mess up wine for drinking, then it's probably not worth it. Has anyone ever thought of doing this with apfelwien, though? I know commercial wineries don't do it, and I'm guessing if they don't, it's not a viable method...