Originally Posted by RajunCajun
I like the suggestion of freezing leftover wine for use in sauces, etc. I bought some ice cube trays, poured in the wine, and put it in the freezer.
Problem: the wine won't completely freeze. The cubes are mostly frozen, but they are still a bit slushy - if I push hard enough, I can push my finger into the middle of a cube. I assume this is due to the alcohol content.
The freezer is in working order - it freezes everything else and the thermometer registers 0 degrees F.
Does anyone else have this problem? Any ideas on how to make the cubes solid?
Wecome to DC!
Alix and Goodweed are right, it's not your freezer, it's the alcohol in the wine.
The alcohol has a lower freezing point than water, so it doesn't freeze in the freezer under normal conditions. Eisbock beir is a beer made by "freeze distilling" alcohol off and fortifying the remaining beer with it.
If you only want the wine for flavor in cooking - you can put it into a pitcher, and once it mostly freezes, pour off the liquid. At ths point it's mostly alcohol, and the water and flovor compounds will remain behind in the ice.