Freezing concentrates sugar (maple sugar), alcohol, and salt solutions as efficiently as heating distils water or alcohol from solutions. Open pans of maple sugar can have the surface ice removed regularly (each day) until a sugar concentrate remains. Salts in water, and alcohol in ferment liquors can be concentrated in the same way.
Bill MollisonThe extinction rate is so huge now, we're to the stage where we've got to set up recombinant ecologies. There are no longer enough species left, anywhere, to hold the system together.
Bill Mollison