Looks great. Another daft question ( always me) fruit wine is alcoholic isnt it, but how alcoholic. We dont drink but that does look lovely.
Yup...the Pom wine is very more'ish..
.the wines I make turn out around 10% up to 14 /16% that's what I get when I test with my hydrometer.
Alcohol is removed in the manufacturing stage using one of three different processes at cool temperatures to avoid damaging the wines. All the wines are ordinary alcoholic wines up to this point, so all the original characteristics are retained.
Steam Vacuum - This process is done in a vacuum where vapourisation can be achieved at much lower temperatures. The wine therefore looses its alcohol but retains the characteristics and flavours that would be lost with normal boiling.
Reverse Osmosis - forces the wine through a filter under pressure to separate the alcohol from the rest of the wine.
Centrifugal Force - is used in some de-alcoholised wines to 'throw' the alcohol away from the wine through filters.
Now I don't think you'll go to these lengths, I know I won't..
..I've never given it much thought about making a low alcohol wine, the action of the yeast on the sugar is the very basics of wine & beer brewing, but I have found the following from an old book....
"This non alcoholic drink recipe is taken from the book "Dr. Chase's Third, Last and Complete Receipt Book, Memorial Edition" by Dr. Alvin Wood Chase, M.D., published by F. B. Dickerson Company, Detroit and Windsor, in 1891.
The juice of grapes, blackberries, raspberries, etc., pressed out without mashing the seeds, adding water, 1 pint, and sugar, 1/2 pound for each pint of the juice; then boil a few minutes, skimming if any sediment or scum rises, and bottling while hot, corking tightly, cutting off the corks, and dipping the tops into wax, and keeping in a dry, cool place, gives a wine that no one would object to, if iced when drank."
Bringing the juice to a boil for a few minutes would kill any wild yeast. Hope this helps.
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September 17, 2013, 06:21