Hello everyone,
I am trying to get a couple of ideas for a Peach Ice Wine. I haven't made one before but what I understand about the process is that you freeze the juice and let the concentrate drip off. Any advice you guys have would be appreciated.
To balance the acid I was thinking about letting in some oranges in on the primary and maybe the zest on the secondary.
I am trying to get a couple of ideas for a Peach Ice Wine. I haven't made one before but what I understand about the process is that you freeze the juice and let the concentrate drip off. Any advice you guys have would be appreciated.
To balance the acid I was thinking about letting in some oranges in on the primary and maybe the zest on the secondary.
- Suggestions on the yeast
- Oak aging? Type and toast? Taste profile
- Starting volume vs finish volume
- Target abv?