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Calculating time to reduce alcohol in wine using heating method
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[QUOTE="ArtZ, post: 6867553, member: 734200"] Someone mentioned earlier of just simply reducing the ABV by adding water to a given volume of wine. With this in mind, using the simple relation C1*V1 = C2*V2 and solving for V2: V2= (C1/C2)*V1. V1 will be the starting volume. V2 will be the increased volume accounting for the added water. So for reducing from 15% ABV to 10%, with a starting volume of 250mL we get V2=(.15/.10) *.250= .375 so we'll be adding 125mL of water. This may not be radical. If we do this again, using this time the same 250mL starting volume but now reduce the 15% ABV to 5%, we will be adding quite a bit of water. V2=(.15/.05) *.250= .750. We would need to add 500 mL to the 250 mL sample to achieve the ABV reduction. If then using this 1:1 in a recipe, seems that the flavor would be lost. [/QUOTE]
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Calculating time to reduce alcohol in wine using heating method
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