Time works very well if you age it in the carboy, and of course the
cooler the better.

Glen Duff
-------------

ab wrote:

> I have a Sauvignon Blanc that I drew an amount off from my main batch
> and cold settled it in my refrigerator.
>
> Tartrate crystals formed but I dont have access to a refrigeration
> plant or one big enough to take my batch.
>
> Is there anyway to remove tartrate crystals without cold settling?
>
> Thanks
>
> AB1
>