Re: removing ethanol from wine

Most of what has been said so far is wrong. If you boil the wine the
ethanol comes off fairly quickly. You need to measure the temperature
of the VAPOUR coming off, not the liquid that's boiling, and it will
tell you at what point the ethanol has mostly boiled off.
However you will totally wreck the flavour of the wine - it will be
undrinkable becaue you have (1) removed most of the volatile flavours
(2) cooked the residue and caramelised the sugars/acids etc.
In commercial preparation of low alcohol wine (and beer) the ethanol is
distilled off UNDER VACUUM to keep the temp low, and the first small
amount of distillate is kept and returned to the batch later as it
contains the bulk of the flavour.
Not worth the effort, buy low alcohol wine!
Barry

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