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| quote: | Originally posted by Sunsnail
True, but most people already have freezers. |
Most people's freezers are part of their fridge and don't reach temperatures nearly low enough to get a decent amount of spirits out of the fermented product efficiently (ie in one go - chances are you'd have to do several freezings, and end up losing a lot of alcohol with the solids you remove). And probably not large enough to hold a sufficient amount of the wine in one go.
| quote: | | I had read about that, but it doesn't seem to make much sense to me. Unless freeze distillation actually creates those unwanted by-products, then you're not getting any more of these by-products than was present in your original alcoholic solution, which in this case is very drinkable wine. |
It doesn't increase the amount. It increases the concentration. If you turn a barrel of wine into a bottle of 100 proof spirits, you will get a lot more drunk a lot more quickly.
Now translate that example from alcohol to a more harmful toxin.
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