Re: Question about preserving opened bottle of wine

Jerry Avins wrote:

   ...

> But it _almost_ froze. Near beer would have frozen hard. One thing you 
> will find, though: skimming the skin of ice off the surface will 
> concentrate the remainder. (The ice will have less alcohol than the 
> liquor, the remainder more. That's how hard cider is concentrated to 
> apple jack.)

   ...

I just remembered the "methode Champaignoise? invented by Mme. Cliquot. 
See *Traditional Method* at 
http://en.wikipedia.org/wiki/Sparkling_wine_production

Basically, wine is fermented in a stoppered inverted bottle, so that the 
lees collect in the neck. At some point, the liquid in the neck is 
frozen to form a plug, the bottle is uncapped and the lees removed, then 
the bottle is resealed without loss of gas. It would surprise me if the 
freezing temperature were below 0F.

Jerry
-- 
Engineering is the art of making what you want from things you can get.
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