So I've made the Okanagan Peach Icewine Style by Selection. I 'missed' the recomend racking at below 1.080 (it starts at about 1.160 ) and instead just merged that with the 'stablize below 1.060' step.
What I've noticed however is that the wine feels 'hot.' That sort of alcoholic feel in the mouth. Is that likely to go away with time? Does the wine need extended breathing for that to resolve? or is it likely to cure in the bottle - which I think I do when it is clear in about 7 to 14 days.
What I've noticed however is that the wine feels 'hot.' That sort of alcoholic feel in the mouth. Is that likely to go away with time? Does the wine need extended breathing for that to resolve? or is it likely to cure in the bottle - which I think I do when it is clear in about 7 to 14 days.