Peach ice wine idea farming

Discussion in 'Country Fruit Winemaking' started by Kemo, Mar 28, 2018.

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  1. Kemo

    Kemo Member

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    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.

    • Suggestions on the yeast
    • Oak aging? Type and toast? Taste profile
    • Starting volume vs finish volume
    • Target abv?
    Thanks
     
  2. salcoco

    salcoco Veteran Wine Maker Supporting Member

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    yeast EC1118. no oak this ice wine would be fruity no need to add any tannin. yeast will give you at least 18% if done carefully. nominal volume I would work on is 3 gallons of finished wine..
     
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  3. Scooter68

    Scooter68 Still getting started at 26 batches & 2 1./2 years

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    One Tip DON'T forget the pectic enzyme, without it you will have a cloudy wine for many months. Hit it early and hit it hard. Never heard of any negatives to heavy treatment with pectic enzyme. SO.... I would treat peaches after slicing and before freezing and then again when you have the juice separated out.
     
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  4. Kemo

    Kemo Member

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    Thanks guys. Any idea on treatment time for the pectic? Typically i will do a full day with it, but with it being a concentrated must should i do it a little longer? Also what should I aim for with the target abv that wouldn't have it to hot for to long?
     
  5. sour_grapes

    sour_grapes Victim of the Invasion of the Avatar Snatchers

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    Umm, what do you mean, "treatment time"? You won't be able to remove the enzyme. I think the treatment time is infinity!
     
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  6. Scooter68

    Scooter68 Still getting started at 26 batches & 2 1./2 years

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    Think the key for pectic enzyme to work is for the must to be at room temp in 60s / 70s. Most chemical activities slow down below that I believe. A good 24 hours should be enough. You have to run that line between waiting long enough and yet not having a fermentation start on it's own. Personally I would try to put in the pectic enzyme as the first thing added to the fruit, if I was chopping up the peaches first thing would be to add the pectic enzyme as I do that. Then do your freeze and juice extraction and maybe a little more pectic enzyme. The more solids in the juice the more pectin is likely to be there.
     

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