Re: removing ethanol from wine

dave e wrote:
> Ron Jones wrote:
>> dave e wrote:
>>> john@xxxxxxxxxx wrote:
>
> snip
>>> And I can think of the following caveats:
>>>
>>> As someone else already pointed out in this thread, heating wine to
>>> 79 degrees C will drive off other flavor components along with the
>>> alcohol.
>>>
>>
>> *No*. Try a phase diagram - vapourous and liquidous!. You will
>> *not* rid the wine of ethanol until the vapour temperature reaches
>> 100°C, the vapour temperature will not suddenly jump from 78C to
>> 100C, (unless you have a substantial fractionating column), but will
>> slowly change with the amount distilled.
>>
>>
>> --
>> Ron Jones
>>
>> Don't repeat history, see unreported near misses in chemical
>> lab/plant
>> at http://www.crhf.org.uk
>> Only two things are certain: The universe and human stupidity; and
>> I'm not certain about the universe. ~ Albert Einstein
>
> What would happen if one had a 15% solution of ethanol in water on the
> countertop, open, in a well ventillated room, not at 78 or 100C, but
> evaporating slowly at room temperature.
>
> The ethanol will evaporate more quickly, won't it?
>
> Or weeks later, do you still have 15% alcohol in the remaining volume
> of liquid (assuming no one has drunk it in the meantime).
>

Although that's not at the boil, the rate of loss of ethanol will still
depend on the concentration. You would still lose a considerable amount of
water before *all* the ethanol was removed.

--
--
Ron Jones

Don't repeat history, see unreported near misses in chemical lab/plant
at http://www.crhf.org.uk
Only two things are certain: The universe and human stupidity; and I'm
not certain about the universe. ~ Albert Einstein


.

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