If I freeze distill my homemade wine would it be considered brandy or fortified wine ? I like this method better than using a still with a flame .
It would not be fortified as you are not adding alcohol to it, thereby fortifying it.
It would be more akin to a Brandy on a technical level as you are using a methoid of distilation to concentrate the alcohol.
But, my guess is it would leave you with a drink more similar to a fortified wine sherry/port than a brandy as freeze distilling to 30%+ is difficult, has heavy losses and it time consuming.
Be aware that freeze distilation does not allow for the removal of heads and tails, so you run the risk of concentrating toxic alcohols, usually not a great worry but something to be mindful of.