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mikelewis

(4,510 posts)

5. Ah... see...

Fri Jul 25, 2025, 04:04 PM

Jul 25

The vinegar in the wine turns the milk to curdle... when that happens, it traps in all the nasty stuff... but the alcohol doesn't bind.

So when you freeze it... and you let it thaw... the alcohol will thaw first... and that will be super concentrated... just like a moonshiners still.

You just strain it through a coffee filter and viola, hooch! LOL

If for some reason the milk doesn't curdle, then all you need to do is add some citrus to it... just like the vodka or rum. Neither have any acid in them to curdle the milk so you have to introduce some... I like OJ and Pineapple juice personally... that is if I were to actually do it since it's against the law.

https://en.wikipedia.org/wiki/Moonshine

Fractional crystallization
See also: Fractional crystallization (chemistry)
The ethanol may be concentrated in fermented beverages by means of freezing. For example, the name applejack derives from the traditional method of producing the drink, jacking, the process of freezing fermented cider and then removing the ice, increasing the alcohol content.[6][7] Starting with the fermented juice, with an alcohol content of less than ten percent, the concentrated result can contain 25–40% alcohol by volume (ABV).[8]

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Did you know it's illegal to pour milk into wine... [View all] mikelewis Jul 24 OP

This post should be in the DU Fiction forum Ptah Jul 24 #1

Huh? ProfessorGAC Jul 24 #2

Ah... see... mikelewis Jul 25 #5

I Don't Believe It ProfessorGAC Jul 25 #7

I love DU so much! Laffy Kat Jul 24 #3

You remind me of this little gem from Prohibition. OldBaldy1701E Jul 24 #4

This is technically called applejacking... they used to use cider... but I figures wine would do just as good :) nt mikelewis Jul 25 #6