I'm making my first ice wine, a 3-gal batch of Okanagan Peach Ice Wine from WineXpert. I've read a few threads about some people having issues getting this kit to clear. I've never really tinkered with any of my prior wine kits and I would prefer to not add additional stuff to it. It's just finishing up secondary fermentation so I haven't added any of the kit fining ingredients yet, but if I do have problems getting it to clear, would putting it in my chest freezer for a few weeks to cold stabilize be beneficial or is that not recommended for wine kits? I've only cold stabilized a few batches before, but they were all homemade country wine recipes. I've already learned to wait longer than the "2 months ready to bottle" that the kits say to give it more time to drop sediment and release any trapped gas. Should I just wait and see how it progresses or should I put it in the freezer?
Thanks.
Thanks.
