Alright. Next (related) question.
Seems like ferment to dryness is the most popular method.
Now, what if I were to say that I'm looking to make an icewine come late December-January from juice I'd buy from Niagara, so I'm more interest in using a method that will be practical (and practice) for the icewine (i.e. re-sweeten is probably unfeasible here as I'd need to hold back at least half the juice to re-sweeten to 10%+ residual sugar).
I live in Ottawa, where freezing temps usually start to by early november--i.e. it should hover around freezing out in the garage by then, so space in a fridge isn't a necessity for me in order to cool it down and leave it there for months.
Thus, if I want to use this method, I'd need my residual sugar to be where I want it no earlier than early november.
Can someone suggest a yeast and fermentation temperature that would result in a slow enough fermentation that this would work time-wise ? (I'd pick the grapes up in late Sept or Early October--lets say I start fermentation Oct. 1).
Thanks.
