Freeze Distillation

[TGFV]

A good trick is for the first freeze to make a hole or path in the middle of the container using a thick straw/tube so the alcohol which melts first has a direct path to run down.

As well, a salad spinner works wonders as the friction breaks up the large ice chunks freeing the alcohol to come out the drains.

 

[Dominicanis]

Are there any methanol concerns with freeze concentrating products from wine yeasts? I would imagine it’s still dilute enough to not be a concern if you’re just bumping up the abv 10-20% as opposed to creating white lightning with a heated still. I also read that some wine yeast strains have been selected to produce low amounts of methanol and volatile oils - is there info on this anywhere? Asking for a friend.

 

[WFox93]

Are there any methanol concerns with freeze concentrating products from wine yeasts? I would imagine it’s still dilute enough to not be a concern if you’re just bumping up the abv 10-20% as opposed to creating white lightning with a heated still. I also read that some wine yeast strains have been selected to produce low amounts of methanol and volatile oils - is there info on this anywhere? Asking for a friend.

Think about it like this. ***VERY simplified numbers based on no science and used only to exhibit my point.

A bottle of wine is 750ml. 500ml of that is water, 100ml are the various non toxic alcohols, 50ml scary methanol

after freeze "distillation"
200ml water, 100ml various non toxic alcohols, 50ml scary methanol

You are not changing the amount of alcohol, only the concentration of said alcohol in the water.

So say you concentrated one bottle of wine into the volume of one red solo cup. Each solo cup you drink will be like drinking one bottle of wine. Any methanol concerns you have with wine consumption equal those of freeze distilling.

 

[IslandLizard]

Think about it like this. ***VERY simplified numbers based on no science and used only to exhibit my point.

A bottle of wine is 750ml. 500ml of that is water, 100ml are the various non toxic alcohols, 50ml scary methanol

after freeze "distillation"
200ml water, 100ml various non toxic alcohols, 50ml scary methanol

You are not changing the amount of alcohol, only the concentration of said alcohol in the water.

So say you concentrated one bottle of wine into the volume of one red solo cup. Each solo cup you drink will be like drinking one bottle of wine. Any methanol concerns you have with wine consumption equal those of freeze distilling.

First, there's 100ml missing from your equation.

Second, where did you get the 50ml methanol number from? Wine typically contains a maximum of around 300-400 ppm of methanol, or 0.3 ml per 750 ml bottle.

 

[WFox93]

First, there's 100ml missing from your equation.

Second, where did you get the 50ml methanol number from? Wine typically contains a maximum of around 300-400 ppm of methanol, or 0.3 ml per 750 ml bottle.

Lol there is 100 missing but either way. To answer your second point I will reference back to my original reply.

***VERY simplified numbers based on no science and used only to exhibit my point.

I don't know the actual numbers but I know that freeze "distillation" only changes the amount of water, not the amount of alcohol and I was trying to illustrate that point using over simplified numbers.

 

[IslandLizard]

Think about it like this. ***VERY simplified numbers based on no science and used only to exhibit my point.

Understood, but since you mentioned a "bottle of wine" as a reference in your "simplified" example, it seems to point to that, which is very inaccurate. Back in the 70s we did a small research project on methanol content in various beverages. In (French) wine the maximum levels of Methanol we found were around 300-400 ppm, not the average as I had mentioned. So we can relax a bit more and enjoy that glass of wine.

So I looked for some more evidence. This recent paper claims the mean value to be around 170 ppm for red and 60 ppm for white (Australian) wines.

I don't know the actual numbers but I know that freeze "distillation" only changes the amount of water, not the amount of alcohol and I was trying to illustrate that point using over simplified numbers.

Mostly, yes.

 

[Gmyster61]

Understood, but since you mentioned a "bottle of wine" as a reference in your "simplified" example, it seems to point to that, which is very inaccurate. Back in the 70s we did a small research project on methanol content in various beverages. In (French) wine the maximum levels of Methanol we found were around 300-400 ppm, not the average as I had mentioned. So we can relax a bit more and enjoy that glass of wine.

So I looked for some more evidence. This recent paper claims the mean value to be around 170 ppm for red and 60 ppm for white (Australian) wines.

As of right now I’m fermenting a 6 gallon batch of boysenberry berry wines/champagne yeast 20% or so, if I was to freeze say 2 gallons remove the ice, the ice will have alcohol in it? what about the remaining wine % how much will it be boosted?

 

[Scott Morris]

Hmm, nobody in this area. Guess everybody is too nervous about the grey area for home distilling. Here in Missouri, based on all the research I could do, it is perfectly legal for personal consumption up to 5 gallons per person over the age of 21 in the home.

Anyway, I freeze distilled some mead to get honey jack. I was very pleased with the results. Froze 2 pints down to about 6 or 8 ounces and man did it get strong and rich. Best I can figure it is roughly 50 percent now and the honey flavors are more rich than they were in the base honey. Highly recommend doing this.*

*So long as it conforms to your local laws

 

[Scott Morris]

Hello, to anyone who gets this.
This is my first reply/response. I highly recommend this form of alchohol. Keep everything sterile without fail. It was a fun process . It's too bad 4 gallon fermentation only yeilded 3/4th of a gallon. Some was lost due to me not knowing xactly what and how to do this. I did this from memory. A gentleman who made muskadine wine with his own grapes showed me. The only regret I have is I do not have a freezer large enough, and mother nature has not made it cold enough at this time .