Did you know it's illegal to pour milk into wine...

[mikelewis]

For real... it's against the law to pour milk into wine and let the milk curdle and then freeze it.

The reason it's illegal is because when you strain out all the ice, you have something close to bootlegged liquor.

So whatever you do... even though it's absolutely delicious and completely safe... it is 100% illegal and well you also won't get a hangover... so it promotes drunkeness!

Please, don't try this at home...

And defintely don't do it to cheap vodka and rum... you know that shit that tastes like paint thinner! Yes... it completely ruins the paint thinner taste... and you have to use like pineapple juice to curdle the milk... YUCK! Who likes juice? Any juice really... lemon, orange... anything citrus... limes... whatever... you pour in the milk, squirt in the citrus and YOU GO TO PRISON with the rest of the degens.

And deservedly so... yes, it's delicious and better for you but ILLEGAL!!!

When you're in jail, don't say I didn't warn you!

[Ptah]

1. This post should be in the DU Fiction forum

https://www.democraticunderground.com/?com=forum&id=1193

[ProfessorGAC]

2. Huh?

How would coagulating milk protein turn wine into moonshine?
The alcohol content can't go up. It can only be diluted down.
Not getting the joke when mone of this makes chemical sense.

[mikelewis]

5. Ah... see...

The vinegar in the wine turns the milk to curdle... when that happens, it traps in all the nasty stuff... but the alcohol doesn't bind.

So when you freeze it... and you let it thaw... the alcohol will thaw first... and that will be super concentrated... just like a moonshiners still.

You just strain it through a coffee filter and viola, hooch! LOL

If for some reason the milk doesn't curdle, then all you need to do is add some citrus to it... just like the vodka or rum. Neither have any acid in them to curdle the milk so you have to introduce some... I like OJ and Pineapple juice personally... that is if I were to actually do it since it's against the law.

https://en.wikipedia.org/wiki/Moonshine

Fractional crystallization
See also: Fractional crystallization (chemistry)
The ethanol may be concentrated in fermented beverages by means of freezing. For example, the name applejack derives from the traditional method of producing the drink, jacking, the process of freezing fermented cider and then removing the ice, increasing the alcohol content.[6][7] Starting with the fermented juice, with an alcohol content of less than ten percent, the concentrated result can contain 25–40% alcohol by volume (ABV).[8]

[ProfessorGAC]

7. I Don't Believe It

As a PhD chemist who has actually done fractional crystallization, I don't believe one would get the efficiency with household apparati.
Besides, adding the cost of the wine & the milk, it would be cheaper just to buy vodka.
A whole bottle of wine has around ounces of alcohol. The milk costs something, and because alcohol/water formation a liquid azeotrope, some partition during freezing would be an alcohol/water phase, so it's not pure alcohol.
You're cutting & pasting about FC to lecture someone who has been an expert in the field since the mid-70s.
You're out over your skis here.

[Laffy Kat]

3. I love DU so much!

[OldBaldy1701E]

4. You remind me of this little gem from Prohibition.

From Wikipedia: Prohibition in the United States.

Enterprising grape farmers produced liquid and semi-solid grape concentrates, often called "wine bricks" or "wine blocks". This demand led California grape growers to increase their land under cultivation by about 700% during the first five years of Prohibition. The grape concentrate was sold with a "warning": "After dissolving the brick in a gallon of water, do not place the liquid in a jug away in the cupboard for twenty days, because then it will turn into wine, which would be illegal".

[mikelewis]

6. This is technically called applejacking... they used to use cider... but I figures wine would do just as good :) nt