Pakastetisläys

Pakastetisläys is a Finnish term that translates to "frozen distillation" or "freeze distillation." It is a process used to concentrate alcoholic beverages, particularly those with lower alcohol content, by exploiting the difference in freezing points between water and alcohol.

The principle behind pakastetisläys is that water freezes at a higher temperature (0 degrees Celsius or 32 degrees Fahrenheit) than ethanol (around -114 degrees Celsius or -173 degrees Fahrenheit). In this method, the beverage is placed in a freezing environment. As the temperature drops, the water content begins to freeze and can be physically separated from the liquid alcohol. This separation leaves behind a liquid that is richer in alcohol.

Historically, this technique was used to increase the alcohol percentage of fermented beverages like cider or beer. For example, apple cider could be frozen, and the ice crystals (mostly water) removed, resulting in a stronger alcoholic drink. This process is sometimes referred to as "jacking" in English-speaking contexts, though the Finnish term specifically implies a more controlled distillation-like outcome.

It is important to note that pakastetisläys is not a true distillation process, which involves heating and condensation to separate components based on their boiling points. While it achieves concentration, it does not involve vaporizing and re-condensing. The quality and flavor profile of the resulting beverage can be significantly altered by this freezing and separation method. Improperly executed pakastetisläys can lead to undesirable taste changes or an uneven distribution of alcohol and flavor compounds.