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Stabilizing Ice Wine

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Runningwolf

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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

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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

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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

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

Runningwolf

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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

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

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