Tom:YOU CAN'T ! Its called JUICE!
Now what do you really want here? All of your post make no sense.
You could always make regular wine and then heat it on the stove untill most of the good stuff evaporates. Can't really say what the effect on the wine might be.
CPFAN: is it the salt content that makes something a cooking wine rather then a drinking wine?
Sadly, no. If so, I'd do it for my pregnant wife who is missing her wine with dinner. Freezing would allow you to remove some of the water, but the alcohol and flavor would remain. In fact, you'd be increasing the alcohol.I haven't tried it b/c I want alcohol, but freezing might be an option.
Yeah... I used to drink that stuff on New Years eve when I was a wee lad. It was fun to pop the cork on my bottle when the adults were popping their champagne corks. The sparkling cider within the bottle wasn't bad to drink, either.I have seen sparkling fruit juices sold in the wine section. We had bought some for the kids to have at Christmas. All it really was, is fizzy fruit juice.
It came in a champagne bottle.
I've never actually tried cooking wine, but it was my understanding that it is so salty as to be undrinkable.CPFAN: is it the salt content that makes something a cooking wine rather then a drinking wine?
SteveGenerally, a Cooking Wine will contain approximately 1 teaspoon of salt for each 8 ounces of wine. Commercial cooking wines are not made for drinking and contain no alcohol, which would evaporate during cooking if the alcohol was present.
That is dangerously wrong. The pressure in the bottle will not kill the yeast, it will keep fermenting until the yeast run out of sugar or the bottle breaks. You'll create a lot of bottle bombs.I have no idea how to make alcohol free wine, but it must be possible to make low alcohol wine. I'm wondering if it might be something like making root beer. Perhaps if the sugar content of the must or juice was low enough, you could mix the juice and yeast and bottle right away - from what I understand, the fermentation begins, reaches a certain point and the resulting pressure in the bottle then kills the yeast. You would have a low alcohol but carbonated wine - I suppose this is like priming beer as well.
Interesting... so if you did that, then added water back in to compensate for the water lost with the alcohol, you'd theoretically have alcohol-free wine. I can't imagine it would be very good, though, after both the exposure to air while evaporating the alcohol away and the heating process.I THINK that an open container of wine will lose its alcohol content at a faster rate than its water content. But I'm not 100% certain. This however, would make an simple experiment. Just pour some wine into ana pot and raise temp to about 100 degress and wait. Now with experiment continue to check SG with Hydrometer. when it stop changing the alcohol should be gone
Oho, my brother and I when we were kids use to make root beer soda, with the help of our Mom. I have no idea how we did it. We never kept it cold, it was placed on their sides in the basement and when we would open a bottle we would have to place it in the sink because when we opened it the fiz would shoot to the ceiling! By George no wonder we liked that stuff!...... With root beer, you leave the bottles out for a week to carbonate then you refrigerate them to make the yeast go dormant. If you let said bottles of root beer warm up again, they may restart fermentation and blow up.
Tooth - thanks for correcting me on this; it seems I was given some faulty info ( should have checked it out more thoroughly). I had made some ginger beer a while ago so I just went and checked and fortunately the remaining bottles are in all in a refrigerator.That is dangerously wrong. The pressure in the bottle will not kill the yeast, it will keep fermenting until the yeast run out of sugar or the bottle breaks. You'll create a lot of bottle bombs.
With root beer, you leave the bottles out for a week to carbonate then you refrigerate them to make the yeast go dormant. If you let said bottles of root beer warm up again, they may restart fermentation and blow up.