Phase Separation
Revision as of 09:50, 14 October 2017 by Single Malt Yinzer (talk | contribs) (Created page with "Phase separation occurs in Low wines at approximately 30% ABV. Given a few days to happen materials that are part of the tails (higher fatty acid esters and long chain sat...")
Phase separation occurs in Low wines at approximately 30% ABV. Given a few days to happen materials that are part of the tails (higher fatty acid esters and long chain saturated carboxylic acids) will float to the top of the fluid. For a cleaner flavor you can rack off the low wines from the bottom and discard the top layer. You will see this layer as a odd shiny jelly on top of the fluid. If you wish to have a more heavily flavored product keep this layer of material as it is feedstock for further ester production.