Freezing the water out of alcohol is an accepted method of increasing
alcohol strength, however it is a little more complicated than pouring the
alcohol off the frozen water, it needs to be spun off using a drill or some
other method. The problem is that when you distil to achieve that result you
can throw away the heads and tails, (the light alcohols that are given off
at the start of distillation and the heavier fusel oils that are driven off
with high temperature distillation) freezing removes neither. I have tasted
alcohol a few times made by this method and none of the attempts I would
consider fit to drink although the person who did it seemed reasonably happy
with the results although even he ended up buying a still.
> I read that you can just put fermented mash in a plastic jug in the
> freezer until the water freezes and then pour out the alcohol. This
> seems like a much simpler way of distilling, but I question the
> purtity of the alcohol. Maybe if you repeated the action several
> times... If anyone knows please reply.
> P.S. It seems that if this way really did work, and worked well,
> then why would anyone go through the trouble of making stills?
Ray Toms Moonshine Supplies, Taupo. New Zealand.
Home Brewing Equipment and Suppliers.
Specialists in all aspects of Home Distillation and Wine/Beer Making.