Ice wine
Ice wine is fairly rare, but highly valued by connoisseurs, with a sweet, smooth taste and a strong aroma. It contains 9-12% alcohol, 15-35% sugar, and its acidity is at the level of 8-14 g/L. It is made from grapes that freeze on the vines and are then pressed before thawing. The difference between the production technology of classic grape wines and ice wines lies in the use of a special must-preparation procedure. For the production of ice wine, the must is obtained from grapes frozen to a temperature of -7℃. At this temperature, the water contained in the grapes is frozen, while the juice containing increased amounts of sugars and acids remains liquid. Ice wines are very popular in the USA, Canada, Germany, and Austria. They are often made from Riesling and Regent grape varieties, although this is not a rule. We recommend our ice wine recipe to all adults—it is sure to delight with its unique aroma.
Notes
Recipe for ice wine
Preparation:
1. Destem the grapes.
2. After destemming, crush the grapes and place them in a fermentation container (you can crush the grapes directly in the container).
3. Add Pectoenzyme and potassium metabisulfite.
4. Leave covered for 1-2 days.
5. Then, using a press, squeeze out the juice.
6. Place the pressed juice in the freezer.
7. Unseal the container with the frozen juice (alternatively, make holes in the lid).
8. Set the container with thawing juice (concentrate) at an angle over an empty demijohn and pour 4-5 L into it. Set the demijohn aside and wait until the concentrate reaches room temperature.
9. Using the Bayanus Strong Vita set, add to the demijohn the indicated amount of rehydrated yeast and nutrient.
10. Secure the demijohn with a bung and airlock and leave to ferment at room temperature for about 4 weeks - to clarify the wine.
11. Rack the wine off the lees.
12. Bottle the finished wine. It should age for at least a year - the longer you store it, the better it will be.
