hist-brewing: Brandy and fortified wines

[PBLoomis at aol.com]

> On Thu, 21 Sep 2000, Jeff Renner, quoting Lechine, wrote:
>  
>  > "It [Amantillado] averages 18% of alcohol by volume, though with age
>  > it may reach 24% and 25%."
 
In a message dated 9/21/00 7:20:07 PM Central Daylight Time, 
dbeistle at arches.uga.edu writes:
  
>  This phenomenon continues to puzzle me; I would expect the alcohol in a
>  wine to evaporate through the walls of a cask much more rapidly than the
>  rest of its component liquids. Boiling point lower than water = more
>  evaporation than water; more evaporation = reduced concentration.
>  
>  Where does my reasoning go amiss here? Thanks in advance for the
>  clarification.
>  
    I'm glad you asked that, Don.  I was about to ask the same thing, 
following the same reasoning.
    Scotti
    "There are no stupid questions, except the ones we don't ask."

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