How to Increase the Alcohol Content of Rhine Wine

Blending

• 1

  Check each bottle to determine the alcohol contents of the wine and the alcohol to be added. Brandy is often used to create ports, but everclear, or any type of neutral grain alcohol will also work.

• 2

  Use the Pearson's square to determine how much of each liquid will be needed to achieve desired alcoholic content. "A" equals the alcoholic percentage in the wine, "B" the percentage in the liquor, and "C" the desired percentage.

• 3

  D, or the parts needed of wine is calculated by subtracting C from B. To reach 18 percent alcohol content from a 160 proof, or 80 percent neutral grain alcohol, subtract 18 from 80, resulting in 62 parts wine.

• 4

  E, the parts of alcohol needed is calculated by subtracting A from C. To reach 18 percent alcohol content from a wine of 10 percent alcohol by volume, subtract 10 from 18. Eight parts alcohol will be required.

• 5

  Simplfy the numbers if needed by adding D and E, and dividing D by D plus E, and E by D plus E. A calculator will generate the parts needed from the original alcohol contents.

• 6

  Mix the needed parts of alcohol into the wine.

Freezer Distillation

• 7

  Transfer contents of bottle to a clean plastic milk jug, or similar container. This prevents the bottle from breaking during the freezing process.

• 8

  Place the jug into a very cold freezer. Because of the alcohol content, wine freezes at a lower temperature than water.

• 9

  Check wine periodically, removing only when the wine has frozen solid. This will take a few days and varies depending on the existing alcohol content as well as the temperature of the freezer.

• 10

  Remove the iced wine from the freezer. Place the mouth of the jug into a wide jar, or sturdy glass.

• 11

  Allow the wine to melt until the glass is full, around four hours. The alcohol will melt more quickly than the water, producing a higher content wine in the jar, and mostly water in the jug.