RJ Spagnols Probably Messed up Big Time Direction-wise

[JerryF]

Had one of those brain fart days and too late to correct it now. I picked up one of the high end RJS limited release kits for a cab franc red ice wine. The kit contained the varietal juice (no water to be added) and also a conditioner/sweetener f-pack. Don't know what I was thinking but I added about half the f-pack to the juice in my primary. I had done something similar to this when I did my strawberry riesling a while back and that's probably where this thought came from. Anyway, by the time I realized what I had done, it was too late and I'd already cast the 2 packs of 1118 yeast in the kit onto the surface of the must. I have to wonder what I'll wind up with because the starting SG is 1.187 and the Brix extrapolates to about 36.9. If I were to let this go to completely dry, in theory I'd wind up with something like 20.8% ABV. I'm going to have to let this go right to the end of fermentation because I won't dump out such an expensive kit but I have a feeling it will be far too strong (ABV) to be enjoyable. Bummer. Jerry

 

[robie]

With a starting SG of 1.187, it is possible the wine will not ferment to dry before the yeast all die off because of the high alcohol amount. The yeast will die before the ABV gets to 20%. This will mean the wine will be left a little sweet (off-dry), with an alcohol content a little higher than was intended.

The extra alcohol is not going to present any problem; you likely won't even know the difference, since it will ultimately end up so sweet.

Not ending up dry is not too bad, since it is supposed to end up syrupy sweet, anyway. You did use up some of the final sweetener, though. When you add the remainder of the F pack (per instructions), the wine likely will not end up as sweet as it is supposed to have been. You can add some more well dissolved table sugar to taste.

 

[JerryF]

With a starting SG of 1.187, it is possible the wine will not ferment to dry before the yeast all die off because of the high alcohol amount. The yeast will die before the ABV gets to 20%. This will mean the wine will be left a little sweet (off-dry), with an alcohol content a little higher than was intended.

The extra alcohol is not going to present any problem; you likely won't even know the difference, since it will ultimately end up so sweet.

Not ending up dry is not too bad, since it is supposed to end up syrupy sweet, anyway. You did use up some of the final sweetener, though. When you add the remainder of the F pack (per instructions), the wine likely will not end up as sweet as it is supposed to have been. You can add some more well dissolved table sugar to taste.

Good points. Thank you. I will pay close attention to my hydrometer when I get near the end and we'll see what I need to add for the sweetness.

 

[jimmyjames23]

No worries. You'll end up with a 15% (ish) sweet ice wine. Perfect!

 

[JerryF]

With a starting SG of 1.187, it is possible the wine will not ferment to dry before the yeast all die off because of the high alcohol amount. The yeast will die before the ABV gets to 20%. This will mean the wine will be left a little sweet (off-dry), with an alcohol content a little higher than was intended.

The extra alcohol is not going to present any problem; you likely won't even know the difference, since it will ultimately end up so sweet.

Not ending up dry is not too bad, since it is supposed to end up syrupy sweet, anyway. You did use up some of the final sweetener, though. When you add the remainder of the F pack (per instructions), the wine likely will not end up as sweet as it is supposed to have been. You can add some more well dissolved table sugar to taste.

Just for my knowledge base, is there a yeast out there that would tolerate the higher alcohol (20% +) and keep working at those levels? I'd probably never want that anyway but curious.

 

[jimmyjames23]

No.

Montrachet is about as close as you'll get at 18%

 

[GreginND]

You can look for a "super yeast" that can probably get close to 20%. Anything more than that would be a real stretch. I think EC1118 can get up pretty high ~18%.

 

[JerryF]

You can look for a "super yeast" that can probably get close to 20%. Anything more than that would be a real stretch. I think EC1118 can get up pretty high ~18%.

Thanks all. I have almost 3/4 box full of EC1118 packets and since most of what I read has always leaned to the 1118, think I'll stick to what's given me good results thus far. As I said, more curious about it than anything else.

 

[jimmyjames23]

Appeantly Turbo yeast slap pack will hit 20% but they're for "spirit extracts" and would probably taste like crap.

 

[jimmyjames23]

According to this EC1118 and Uvaferm 43 are the recommended yeasts for Ice Wine.
I've never made ice wine...mind you.

 

[jimmyjames23]

Probably help if I posted the link.

http://www.scottlab.com/products-11.aspx

 

[JerryF]

This Batch Update - Way out of Synch?

Just for my knowledge base, is there a yeast out there that would tolerate the higher alcohol (20% +) and keep working at those levels? I'd probably never want that anyway but curious.

Despite all my enthusiasm near the beginning of this post originally, seems I may not have to worry anyway. Been 6 days and my SG has only gone from a beginning 1.187 down to 1.160 and when I checked it this morning I noticed almost all the foaming and bubbling of fermentation has nearly stopped. I've been using a brew belt too (first time I've used one on my primary) and when I checked, the temperature of the must was at 82 deg which is significantly higher than I would normally let it get. I put in some yeast energizer/nutrient to see if this helps keep it going but so far no significant change. Two things I can think of; I have my must too warm and have killed or retarded the yeast; or I've got a stuck fermentation for some reason. I was also wondering if my mistake at the beginning (i.e. adding part of the F-Pack) had anything to do with it. This high end kit called for 2 packs of EC1118 cast on the surface. Normally no issue using 1118. Does anybody have any ideas what might be going on with my batch and if I have any way to fix it? Jerry