I hope that this question has not been posted much before! Being a newbie at wine-making, I am interested in making non-alcohol/low-alcohol wine. Possibly also learn the art of de-alcolizing wine. Can anyone point me in the right direction? Many thanks
De-alcoholizing wine requires expensive equipment and is really only practical on a commerciial level, not practical for home winemakers.
That deoends where the poster lives.
It is easy to put alcohol in wine. Yeast does it for us.
There is also a simple way to remove it. You can use acetobacter bacteria which is conveniently available as "mother of vinegar". Of course I don't guarantee the end product will be what you hoped for but it will get rid of the nasty alcohol! ;o) Ray
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