Yeah, it does reduce total acid, and due to some chemistry that I won't go
into it also drops your pH (if it is below 3.65 or so forget the actual
figure).

This is a technique for reducing total acid and getting your pH where you
want it for higher pH lower TA wines

Rob L
"Mark L." > wrote in message
om...
> I agree that this year's juices are much more acidic than usual...
> (Walkers, Western NY). If it's this year's vintage, continue to cold
> stabilize so you get out as many crystals as possible, because this
> supposedly reduces total acids in the wine.
>
> Mark L.
>
> (Joe Sallustio) wrote in message
om>...
> > Sounds like tartrate crytals, it's normal. This was a high acid year
> > in the northeast, where are the grapes from?
> >
> > The 'spritzyness' may be the wine finishing fermentation, dissolved
> > CO2 or MLF if the bubbles are really tiny...
> > Regards,
> > Joe
> >
> > (genekay) wrote in message
. com>...
> > > Just finished the second racking of a 5 gal batch of Seyval blanc
> > > wine. This is from fresh pressed juice. In addition to the normal
> > > sediment in the carboy was a good amount of brownish crystals of some
> > > type, the size of rock salt. There was a large amount present when I
> > > racked off the primary container. There is no noticeable off aroma.
> > > When I tasted the wine, which is somewhat tart, and there is a sort of
> > > fizzy feeling on the tongue. Is this normal for Seyval? If not how
> > > do I proceed?