DAY 2

Enjoy your faux icewine.

Hmmm. Not sure I like the sound of that....

Here in Canada there is a whole host of sleaze bags using reisling from concentrate to create a super sweet, noxious "ice wine" not icewine. All of it is exported to Asia and has the VQA hopping mad as they try and pass off thar crap as premium grade icewine. It tastes like cooked reisling loaded with sulphur and sugar.

Your procedure sounded similar, that's all.

My procedure was to accidentally put all the ingredients for a 6 gallon batch into a 5 gallon carboy. It's still bubbling along merrily! I was just wondering what the heck icewine was; do they ferment it cold? Bob

Authentic recipe is leave the grapes on the vine until they freeze to -10'C for three days and then press while frozen to yield syrup not juice. Sugar content is high enough to ferment to 11% alcohol and still have a wine sweeter than a 10 sweetness rating.

Not so authentic recipe is harvest when ripe or after ripe and freeze until frozen then press frozen.

Slimeball method is to use concentrate almost straight and ferment.