I have just bought my first ice wine kit. Upon reading the instructions, I
realize I need a 11.5L Carboy. Would it be possible to double the kit(buy a
second one) and make it in a regular carboy?
--
Respond to . Thanks in advance, Cam

Yes... Go for it..

On Wed, 28 Apr 2004 04:18:17 GMT, "Cam" > wrote:

>I have just bought my first ice wine kit. Upon reading the instructions, I
>realize I need a 11.5L Carboy. Would it be possible to double the kit(buy a
>second one) and make it in a regular carboy?

Ok, now do I use the yeast from both kits (2 pouches per kit), or just from
1 kit?
"A.J. Rawls" > wrote in message
...
> Yes... Go for it..
>
> On Wed, 28 Apr 2004 04:18:17 GMT, "Cam" > wrote:
>
> >I have just bought my first ice wine kit. Upon reading the instructions,
I
> >realize I need a 11.5L Carboy. Would it be possible to double the kit(buy
a
> >second one) and make it in a regular carboy?
>

Buy the 2nd kit and make it as if for 23 litres. I did this for a port kit--I
just used one yeast, 1 sorbate but both sulphites (I plan on aging it for a
year so a little extra sulphite wouldn't hurt)

From what I saw the kit manufacturers only have one size of yeast, clearing
agent, sulphites etc, and since they normally do 23 litres, that's all I used.


just bought my first ice wine kit. Upon reading the instructions, I
>realize I need a 11.5L Carboy. Would it be possible to double the kit(buy a
>second one) and make it in a regular carboy?
>-

4nospam (Insprucegrove) wrote in message >...
> Buy the 2nd kit and make it as if for 23 litres. I did this for a port kit--I
> just used one yeast, 1 sorbate but both sulphites (I plan on aging it for a
> year so a little extra sulphite wouldn't hurt)
>
>

I would vote for the use of both packets of yeasts and to hydrate them
properly. I don't know what your starting SG will be, but high sugar
musts can be hard on yeast, especially dry yeast that has not been
rehydrated. I don't see how starting with a higher (within reason)
yeast cell count could hurt but a low viable cell count can cause
problems.


Andy

Ice Wine!!!??? I'm intrigued to know what this is!!!


Cam > wrote in message
news:dgGjc.36975$NG2.35675@edtnps84...
> I have just bought my first ice wine kit. Upon reading the instructions, I
> realize I need a 11.5L Carboy. Would it be possible to double the kit(buy
a
> second one) and make it in a regular carboy?
> --
> Respond to . Thanks in advance, Cam
>
>

Ice wine is derived from grapes harvested after the first frost. Depending
on how cold it gets, the sugar content of the grape increases.

It is typically more expensive because the longer you keep grapes on the
vine, the less yield you get, due to bugs, birds, etc.

"WorldsWorst" > wrote in message
...
> Ice Wine!!!??? I'm intrigued to know what this is!!!
>
>
> Cam > wrote in message
> news:dgGjc.36975$NG2.35675@edtnps84...
> > I have just bought my first ice wine kit. Upon reading the instructions,
I
> > realize I need a 11.5L Carboy. Would it be possible to double the
kit(buy
> a
> > second one) and make it in a regular carboy?
> > --
> > Respond to . Thanks in advance, Cam
> >
> >
>
>

Adam Lang ) wrote:
>Ice wine is derived from grapes harvested after the first frost. Depending
>on how cold it gets, the sugar content of the grape increases.

>It is typically more expensive because the longer you keep grapes on the
>vine, the less yield you get, due to bugs, birds, etc.

For real icewine, the grapes are normally left on the vine until
frozen. A single freeze won't do it. Here in central NY (USA),
we leave them on the vine until mid January. It's best to pick
them between 12 and 18F, in the dark, so the sunlight doesn't melt them.

The juice starts out around 50 Brix, but averages out around 40
Brix, by the time we're done pressing. We normally stop it around
20 Brix, if it makes it that far.

Dave
************************************************** **************************
Dave Breeden