(Joe Sallustio) wrote in message . com...

Your wine probably has very little tartaric acid, or is high in
potassium as a guess. I would think the later makes more sense.
Potassium Bitartrate forms when you chill wine, this reduces potassium
and tartaric acid. The colder, the less it can hold.

Why would my TA register 0.71 if there was little tartaric acid?
Are you saying that it's all citric/malic? Also, how do I find out
the potassium levels? I don't know of any test for that.

I will definitely experiment with some small batches to see what the
impact of acid additions makes.

So the reality is that we have four barrels of syrah (I'm only doing
one, but my partners have three more), so this is a fairly large
amount of work. I do have an extra fridge and a 100 liter stainless
thank that will probably fit in... so it may not be too bad.
Approximately how long does it need to chill before the crust forms?

Thanks for the advice!