Stabilizing Ice Wine

[Runningwolf]

I am getting ready to rack my (VIDAL)Ice wine. The 7 gallon carboy is at 1.07 and has been there for well over a month. The one gallon jug of ice wine is at 1.o6 and has been there for a month. I will be removing a half pound of chocolate out of the one gallon container. I will top that up with some of the wine from the 7 gallon carboy. I also have some regular Vidal Finished in a gallon jug for topping and will use that to top the 7 gallon carboy. Confused yet, sorry. My question is since I am not backsweetening (Duh) do I need to sorbate or just add the k-meta only?

 

[cpfan]

Thats quite a bit of residual sugar. Omitting sorbate from a dry wine is OK, but I would be concerned about fermentation re-starting from such a sweet wine.

Steve

 

[Runningwolf]

Thats quite a bit of residual sugar. Omitting sorbate from a dry wine is OK, but I would be concerned about fermentation re-starting from such a sweet wine.

Steve

Thanks Steve, That was my exact concern.

 

[Wade E]

Yeah, Id hit it with sorbate and this is where your Enolmatic would shine here with the sterile filtering someday!

 

[Runningwolf]

Yeah, Id hit it with sorbate and this is where your Enolmatic would shine here with the sterile filtering someday!

Yup I can see it happening. You know those filters are not all that expensive. The filter is about $55 but it is permanent. You can use it over and over. Heck Ive gone through probably $15 in filters this year already for the mini jet.

 

[Wade E]

Yep plus the sorbate and worrying if the shelf life has expired on that and possibly having bottle bombs.