Red Wine Distillation

Preparation info

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By Ben Shewry

Published 2012

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  • 1 x 750 ml (26 fl oz/3 cup) bottle cabernet sauvignon
  • 15 g (½ oz) caster (superfine) sugar
  • 15 g (½ oz) liquid glucose


Pour the wine into a 6 litre (210 fl oz) capacity distillation flask and add the sugar and glucose. Place in a rotary evaporator*, set the water bath temperature to 35°C (95°F) and the cooling temperature to −20°C (−4°F), set the rotation speed to 80 RPM and distil at full vacuum for 35 minutes (depending on the strength of the vacuum) or until a thick syrup forms.

Remove the flask from the machine and set the neck end down over a bucket to drain the distillation for 30 minutes. Pour the distillation into a small squeeze bottle with a fine nozzle. Serve at room temperature but store in the refrigerator if not using straight away.