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this post was submitted on 21 Jul 2025
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They didn't do that.
They just used high sugar grapes like gordo blanco, the yeast would go dormant once the alcohol content had got to about 14% and there would still be lots of sugar left.
Now they ferment up to the level of alcohol they want, then refrigerate the must, which makes the yeast go dormant and form hard shells so it can be filtered and centrifuged out.
If you killed the yeast while still active, the cells will rupture and the wine will taste like marmite.
It was common in the new world to create "sweet wines" by adding pure alcohol to the must, which would cause the yeast to become dormant, and then filter it out. This was how "white port" was made. Since the invention of refrigerated brine jackets, this method has been abandoned.
Interesting to know about the white port process as we've drank a bottle of that recently for the first time.
Your knowledge is beyond mine on the subject. I mostly made various country wines, usually just a half gallon or gallon at a time to experiment with yeasts and to practice balancing.
That's why I think it's probably unfair to think ancient brewers made crap. I mean, like any business, I'm sure some did, but if they were taking food to make it, it had to be worth it for most of history, and it doesn't take a lot of high tech stuff to make a palatable drink.
Low ABV drinks have kept people safe and happy for a long time, and I feel a majority of those people at least tried to be artisans like any other tradesman. Consistency and storage was probably the biggest difference, especially before the hydrometer, but with basic cleanliness and a few brews under your belt, I think someone in the day could have made something decent with nothing else.