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Everyone thinks ice wine is great.

It’s not mine, I’m not that into cute. Rather dry. Nevertheless, I had to make something like ice wine. But not in the traditional sense.

For me this year, ice wine meant being able to naturally remove acid from the wine.

If you cool the wine down extremely, cream of tartar precipitates and the concentration of tartaric acid in the wine is reduced.

However, you need more than just refrigerator temperature for this.

Since it is not possible for me to cool the wine down that much, we use the fresh season. The announced temperature of 10 degrees Celsius came in very handy.

So without further ado I grabbed the barrique barrels and took them out with the ant. There they stayed for 3 nights in an uncomfortably cold atmosphere.

The result…? – Then we can try in about two years.

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