Recent comments in /f/askscience

SleepWouldBeNice t1_jd891nb wrote

Reply to comment by Froggiebuns in Can you extract a fully concentrated liquid out of an ice cube (like Coca Cola) until there's almost no water left? by Froggiebuns

It’s how the Native North Americans made maple sugar/syrup before the Europeans brought cast iron pots: they’d leave the sap overnight, in the morning, the water component had frozen and the ice could be removed leaving the higher-sugar content sap in place. Repeat for a few days and you have syrup. They also placed hot rocks in the liquid during the day which helped steam out some of the water.

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runslowgethungry t1_jd80ozu wrote

Reply to comment by big_sugi in Can you extract a fully concentrated liquid out of an ice cube (like Coca Cola) until there's almost no water left? by Froggiebuns

I guess I've just never heard of anything being called "icewine" (or wine of any kind) that was frozen and concentrated after fermentation. There are a variety of alternative ways to achieve the initial concentration by freezing the fruit or the must, but that always happens pre-fermentation, not post-. That's one reason why icewines typically have lowish alcohol - the sugar content of the must is so high that the yeast can't fully ferment it.

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mikk0384 t1_jd7ocbt wrote

Reply to comment by galacticspark in Can you extract a fully concentrated liquid out of an ice cube (like Coca Cola) until there's almost no water left? by Froggiebuns

>The solution is to tie up as many of the ethanol-detoxifying enzymes as possible so that they never have a chance to interact with the methanol molecules, and you end up peeing out the methanol.

I thought it worked by slowing down the conversion of methanol to the more toxic compound so the body could keep up with the removal - keeping the concentration low by flattening the curve.

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