Ice Wine

Ok, now do I use the yeast from both kits (2 pouches per kit), or just from

use both. If you use one, it may take a bit longer for the yeast to get to the proper level.

instructions,

If it is a standard sized yeast packet it is good for 6 gals. The second packet will not hurt anything but is unnecessary.

Ray

instructions,

Buy the 2nd kit and make it as if for 23 litres. I did this for a port kit--I just used one yeast, 1 sorbate but both sulphites (I plan on aging it for a year so a little extra sulphite wouldn't hurt)

From what I saw the kit manufacturers only have one size of yeast, clearing agent, sulphites etc, and since they normally do 23 litres, that's all I used.

just bought my first ice wine kit. Upon reading the instructions, I

I would vote for the use of both packets of yeasts and to hydrate them properly. I don't know what your starting SG will be, but high sugar musts can be hard on yeast, especially dry yeast that has not been rehydrated. I don't see how starting with a higher (within reason) yeast cell count could hurt but a low viable cell count can cause problems.

Andy

Ice Wine!!!??? I'm intrigued to know what this is!!!

Ice wine is derived from grapes harvested after the first frost. Depending on how cold it gets, the sugar content of the grape increases.

It is typically more expensive because the longer you keep grapes on the vine, the less yield you get, due to bugs, birds, etc.

For real icewine, the grapes are normally left on the vine until frozen. A single freeze won't do it. Here in central NY (USA), we leave them on the vine until mid January. It's best to pick them between 12 and 18F, in the dark, so the sunlight doesn't melt them.

The juice starts out around 50 Brix, but averages out around 40 Brix, by the time we're done pressing. We normally stop it around

20 Brix, if it makes it that far.

Dave

**************************************************************************** Dave Breeden snipped-for-privacy@lightlink.com