[Sca-cooks] distilling wine

[Stefan li Rous]

Vincenzo mentioned:
> Over 2,000 years ago, the Greeks knew of distillation,
> but were unable to get alcohol from wine because they
> brought the liquid to a boil too rapidly.

Oh? is this because you want to boil off the alcohol at a lower 
temperature than 212 degrees F, leaving the water behind and if you 
boil it too fast (too hot?) you get a mixture of water and the other 
volatiles?

> Even though L. Sprague deCamp's "Lest Darkness Fall"
> had a solution to that question, we don't allow that
> written work to be counted as 'documentation'.

Thank you. I hadn't heard of this book before. It sounds interesting 
but unless I find other books on Amazon or one of their affiliates I 
could spend more for shipping that the book. So, I'll have to put it on 
my list to look for at my local used book stores.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****