The instructions say my ice wine can be stabiliozed once below 1.060 (and a constant reading). My question is why will there be residual sugar? I assume it because the yeast can't finish it as the alcohol level increases. The residual sugar will be high, giving the ice wine it's very sweet taste? Any chance of the yeast being over achievers and getting down to something much lower than the target? Or underachivers and ending at a higher SG? What if I did a double batch next time (6 gals), would I use both packets of yeast?
WineXpert Ice Wine SG
- Thread starter Coaster
- Start date
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I dont know the answers to your questions and sorry to but in, but what
is the starting SG for this considering they want it stabilized at
1.060 Thats a pretty high #. I thought it was nearly impossible to stop
ferm. in action without almost freezing it(cold stabilization),and what
is the alchohol content of these kits as I would like to try one. Again
sorry I dont have the answers. Someone will chime in very shortly I'm
sure.
is the starting SG for this considering they want it stabilized at
1.060 Thats a pretty high #. I thought it was nearly impossible to stop
ferm. in action without almost freezing it(cold stabilization),and what
is the alchohol content of these kits as I would like to try one. Again
sorry I dont have the answers. Someone will chime in very shortly I'm
sure.
From your post it doesn't appear you knew what Ice Wine style was.
This type of wine finishes this sweet because the starting SG is so high and the yeast has reached it's alcohol tolerance.
If the ending SG is in the range per the instructions then everything work as it should have.
If you make a double batch adding the extra yeast might not be totally necessary but extra yeast is a good thing so go ahead and add both.
This type of wine finishes this sweet because the starting SG is so high and the yeast has reached it's alcohol tolerance.
If the ending SG is in the range per the instructions then everything work as it should have.
If you make a double batch adding the extra yeast might not be totally necessary but extra yeast is a good thing so go ahead and add both.
Oh I know about Ice Wine I had a very good bottle in Germany. Just curious as to how they figure the yeast will stop in the specified range, that's all 8O) You never know, the little beasties might over or under perform. The starting SG was 1.700. I think the ABV value will be close to 12%Edited by: Coaster
The manufacturers use a certain yeast that has a very predictable stopping point due to it's alcohol tolerance and years of development and testing.
I hope you are satisfied with your ice wine style kit and let us know how it compares to what you had in Germany.
I hope you are satisfied with your ice wine style kit and let us know how it compares to what you had in Germany.
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Wow, I've had Ice Wine before, but never knew it had so much residual sugar. Grape syrup. A final gravity of 1.060 is almost 15 Brix. I'm used to sweet wines of 2-3 Brix. I'll have to try some on my next serving of pancakes.
Is the SG of 1.70 correct? or do you mean 1.170? Edited by: dfwwino
Is the SG of 1.70 correct? or do you mean 1.170? Edited by: dfwwino
