I'm starting a batch of faux ice wine, as outlined in Home Winemaking Step-by-Step by Iverson. I've recorded the prep in my blog. The chardonel grapes are not late harvest, but I still have high hopes. I have since added some medium toast French oak beans and pitched the K1V yeast. I have it in the garage, which is warmer than the house, until the yeast takes hold. I'm planning on fermenting at room temp because of the more difficult conditions for the yeast (I would normally ferment K1V in the low 50's).
Has anyone done anything like this before? Any advice?
Has anyone done anything like this before? Any advice?