Here is just another idea I was working on before I retired from wine making.
The video is a little over a minute but I vacuumed for 7 to 10 all together.
Once the gas is removed in the rapid bubbles, the vacuum causes the lighter weight liquids to start boiling off.
Bad alcohols are produced from the destruction of the pectin chain. This production can be limited by not using pectic enzymes, wood barrels or capping it in a carboy during active fermentation. I haven't noticed a direct correlation between ABV and bad alcohols.
Your welcome, but how are you going to agitate, aerate, degas and mix several times a day in a carboy as needed to provide an optimum environment for the special yeast?
Regular degassing methods both during and after fermentation fail to dissipate the enormous amount of gas build up and...
I made many of batches last year like that. I run it up to 20%abv and it seems to be the cut off line between sipping/drinking and having to get out the shot glasses.
Here is my thread but kinda hard to follow...
I use a brew belt that warms the juice and fermenter up to 85F for fermentation. At that temp it is no problem dissolving that much sugar. I stir as I am dumping it in then stir every so often as the temp rises. By the time it's warm enough to pitch in the yeast, it is a nice thick syrup. No...
It needs to say '100% juice' on the front for me to use it. If it doesn't then it probably says '30% juice' or '50% juice' on the back which give the watery problems since it can be 70% water.
Too much tannin and bitter after taste in typical wine grapes and grape juice for me. The closest I have came to that was white-grape but still not close. I never dry out my wines.