dlester
Well-Known Member
I was thinking about how yeast starters are a week beer that no one would really consider drinking. And, it's a waste to throw it out. Well, I started freezing out the alcohol and saving it in a jar. I get about 4-5 oz of high strength alcohol from every gallon of beer, which adds up over time. I plan on filtering it and drinking it next Christmas.
Calculating ABV strength:
The ABV is directly related to the volume of liquids. If you know the ABV prior to fractional freezing, it's only a matter of math. If you reduce the volume by 75% with 25% remaining, divide the original ABV by the remaining percentage of the original volume, or 10%ABV/25% of original volume.
Equation: Original ABV/remaining percentage of original volume of liquid.
Example: If you have 10% in one gallon, and after you freeze, you have a quarter gallon remaining (25% of original volume), the math is this: 10%/.25 gallons = 40% ABV.
This doesn't take into account that some alcohol is encapsulated in pockets of ice. I think that freezing in smaller containers, or only freezing to slush would capture more volume of alcohol.
Calculating ABV strength:
The ABV is directly related to the volume of liquids. If you know the ABV prior to fractional freezing, it's only a matter of math. If you reduce the volume by 75% with 25% remaining, divide the original ABV by the remaining percentage of the original volume, or 10%ABV/25% of original volume.
Equation: Original ABV/remaining percentage of original volume of liquid.
Example: If you have 10% in one gallon, and after you freeze, you have a quarter gallon remaining (25% of original volume), the math is this: 10%/.25 gallons = 40% ABV.
This doesn't take into account that some alcohol is encapsulated in pockets of ice. I think that freezing in smaller containers, or only freezing to slush would capture more volume of alcohol.