Re: removing ethanol from wine

Jean wrote:
> ghostwriter a écrit dans le message
> <1135443234.940954.218130@xxxxxxxxxxxxxxxxxxxxxxxxxxxx>...
>> That would explain why it didnt work to measure the gycol content.
>> RI is the standard for small scale winemaking, and I can certainly
>> see why it would be a lot easier to measure the sugar rather than
>> the ethanol effects. Check the RI every couple of days and send out
>> a couple of samples for more expensive testing. Establish a
>> correlation and eventually space out or phase out the more expensive
>> testing. I doubt the tolerance reguired is more than RI can deliver.
>>
>> Ghostwritr
>>
>
> This site may be of interest.
> http://homedistiller.org/dilute.htm#measure
>

OK for carefully distilled spirit only. No good for wine - ethanol puts
gravity down, suger puts it up...

--
--
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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