kralenpregn7
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Is there a drawback to, adding some freeze-distilled wine, to a batch of, lets say, a brew that brews for seven days, upping the potency, to prevent further fermentation... Then racking a few times, then bottling and letting it age. I know that freeze-distilling is illegal in America and Canada, but can someone tell my Why? Why does someone care, if I make a batch of wine, and freeze it, to collect the potent drippings. I don't sell it. I barely give it away....but I definately share it. Any help would be deeply appreciated.........In The Name Of Science.