From: bpescod@golden.net (Bruce Pescod)
Newsgroups: rec.crafts.winemaking
Subject: Re: fake "Ice Wine"
Date: Mon, 20 Jan 1997 20:55:13 GMT

>There is a grower in Niagara-On-The-Lake, Ontario, Canada that sells
>"Winter Wine" juice. This is made from grapes picked at the end of
>November - before they freeze on the vine. He also provides
>instructions on how to turn the juice into "Ice Wine" juice by
>freezing it in your freezer.

>He can be reached by contacting:
>Watson's Juice & Wine Making Supplies
>Tel: (905) 468-3314
>Fax: (905) 468-4937

The following is a procedure for making "Ice Wine" from Winter Wine
juice - a late harvest wine.

1) Place the pail of juice in your freezer and freeze for 7 days
minimum.

Note: The following steps take approximately 12 hours. You will need a
location with a room temperature of between 40 and 60 degrees F. The
cooler the room is, the longer this will take. Do not try to speed
things up by exceeding 60 degrees F.

2) Cut two 10 inch long pieces of 2" X 2" wood. Remove the lid from the
pail of frozen juice. Cut a 3 inch diameter hole in the middle of the
lid. Place the two pieces of wood on the top of the frozen juice beside
each other in the center. Replace the lid, make sure it is on tight.
Invert the the pail of frozen juice onto a workmate or a pair of
sawhorses. Place a clean primary pail under the hole to catch the
dripping juice. Place a measuring cup in the pail to catch the first
drops.

3) The juice that drips out initially will be very thick and syrupy. As
the water content in the juice starts to melt, the water will dilute
the juice.

4) When the volume of juice in the measuring cup is 250 ml., add 250 ml
of water and heat to 70 degrees F. Add yeast and Fermaid yeast
nutrient. Mix gently, let stand at room temperature (65 - 70 degrees
F.) for three hours, then add another 100 ml of slightly warmed juice.
Warm each juice addition slightly to avoid shocking the yeast.

5) Add another 100ml of slightly warmed juice to the yeast starter
every two hours. Therefor, three hours after starting, you will have
500ml of starter to which you add 100ml. Total 600 ml. Two hours later,
add another 100ml. Total 700 ml. Continue with this until you have 1
litre (11 hours).

6) Monitor the brix of the juice collecting in the primary pail. When
it reaches a Brix of 35, remove the top pail of juice. Do not discard
the juice in the top pail. See *Options* below.

7) Gently warm the bucket of collected juice to 65 degrees F. in a sink
of lukewarm water. This won't take long. Add the litre of yeast starter
to the juice. Place the lid on the primary with bung and airlock. Set
to ferment in a location with a constant temperature between 65 and 70
degrees F.

*Options*
It is possible to re-freeze that portion of the original juice still
remaining in the original pail. If you do so, the next day you can
repeat the dripping again (into another container). Monitor the second
collection and stop the dripping procedure when the Brix reaches 35.
This "second run" juice can then be added to the main fermenting body
... 100ml, slightly warmed, at a time every two hours. Doing this will
lengthen the procedure considerably, but you will end up with more
wine.

8) After three or four days of fermentation, rack the wine into a
carboy. Hold the flexible end of the siphon tube at the top of the
carboy and let the juice splash so that lots of air mixes into the
juice. Allow most the sediment to go into the carboy, which should be
filled to the base of the neck.

9) Fermentation should be complete in 2 to 6 weeks. Remember you have
conditions not conducive for fermentation - initially high sugars
followed by high alcohol. When the alcohol content is between 11% and
13% consider it finished, unless uless you are lucky enough to still
have detectable fermentation.

10) When fermentation is complete, rack the wine and test the acid
content. Adjust, if necessary, to 15-16 grams/litre. Stabilize with
potassium metabisulphite, 1/8 tsp per gallon. Allow to clear. Filter if
necessary, bottle and age six months.

From: realty@freenet.edmonton.ab.ca (Giovanni)
Newsgroups: rec.crafts.winemaking
Subject: Re: Steuben (concord relative) grape wine receipe wanted
Date: 9 Sep 1998 15:55:23 GMT

Giovanni's procedure for ICE WINE-style

1. Remove mouldy grapes and leaves, then crush/press grapes, place
juice into a plastic carboy and freeze for a minimum of 4-5 days.

Note: The following steps take approximately 12 hours. You will need a
location with a room temperature of 10-15 oC (40-60 oF). The cooler the
room is, the longer this will take. Do not try to speed things up by
exceeding 15 oC.

2. Invert the plastic carboy onto a workmate or a pair of sawhorses.
Place a clean primary pail under the neck to catch the dripping juice
and a measuring cup in the pail to catch the first portion. The juice
that drips out initially will be very thick and syrupy. As the water
contained in the juice starts to melt and dilute the juice, the SG goes
down.

3. Whith the juice collected in the measuring cup build a yeast
starter: Add an equal amount of water and heat to 20-22 oC (70 oF). Add
yeast and yeast nutrient. Mix gently, let stand at room temperature
(20-22 oC) for a few hours, then add a small amount of slightly warmed
juice. Warm each juice addition slightly to avoid shocking the yeast.
Continue adding slightly warmed juice every two hours, until you have
approximately 1 litre volume.

5. Monitor the SG of the juice collecting in the primary. When it
reaches a SG of 1.135-1.140, stop the collection. Do not discard the
juice in the top pail. See *Options* below.

6. After all juice is collected, gently warm the bucket of collected
juice to room temperature and check that the SG=1.135-1.140.

7. Add the yeast starter to the juice and stir vigorously several times
a day until fermentation starts. Then, place airlock and set to ferment
in a slightly cooler room (18-20 oC / 65-70 oF).

*Options*
In order to maximize the yield, it is possible to re-freeze the
remaining liquid in the pail and repeat the dripping operation (into
another container). Stop this dripping when the SG reaches 1.140 and
add to the main fermenting body in small quantities, slightly warmed,
at regular intervals.

8. After three or four days of fermentation (SG~1.050), rack the wine
into a carboy letting the juice splash so that lots of air mixes into
the juice. Repeat a few times to weaken the yeast.

9. When fermentation is complete (4-6 weeks), rack the wine and adjust
the acid content, if necessary, to 15-16 grams/litre. Stabilize with
potassium metabisulphite (60 ppm SO2), and potassium sorbate (200 ppm).

10. Rack every 10-12 weeks until clear, then add 30 ppm SO2 before
bottling.

11. Bottle-age 3+months before drinking.