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Ice wines?
So I just spent last weekend in the finger lakes of NY and one of the wines I tried for the first time was a Riesling ice wine. It’s much more potent, almost 40% according to the server.
With ice wines they leave the grapes on the vine well into the winter until it is frozen. Then they crush and press like normal, but the juice they extract is a concentrate.
I was wondering if anyone has thought of doing this with cider.
I know that apples taste better when they have sweat, but what about taking a concentrate?
Thanks
Craig
Sounds a little like "noble rot", which is a fungus that draws water out of the grape without turning it into a raisin. I have used freezing to concentrate the cider after fermentation. That's just apple jack. It's really tough to prevent apples from falling off the tree and rotting. Dried apples have a different flavor.
Normally the deer & elk get most of the crop.
Thanks
Issac
Odin is right. The BATF considers freezing a form of fractal distillation (i.e. the same as if you distilled it). There is an exception in that you are allowed to reduce it (i.e. freeze) as long as no more than .5% (yes 1/2 percent) of the total volume or less is removed (which would be pointless).
For historical (hypothetical purposes) apple jack was made by taking a container (barrel) of hard cider and leaving it outside during the winter months. It would freeze around the outside leaving a "core" or "jack" of cider that had some of the water content frozen around it. They would then break the ice and laddle or siphon out the applejack. Traditionally it would be around 20 to 24% ABV at this point.
Thanks
Sawyer
Speaking of ice wines, I just noticed that R J Spagnols offers 6 week wine kits in red and white varieties.
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