On Jun 27, 8:22 pm, Darin > wrote:

>
> I wonder:
>
> 1. Why won't this wine precipitate any further tartrate when I added
> 0.30g/L after cold stabilisation? Is it stable?
>

Hard to say as the wine was never brought back to cold temperatures
again. You should weigh pros and cons of having possibly some small
amount of crystals in the wine in the end vs. overworking the wine
with repeated cold stabilizations.

> 2. If I add another 0.20 g/L, filter with 50micron nominal pads, and
> then bottle, am I going to be seeing white crystals in my future?

If the wine is unstable then yes, filtering won't help because there
are no crystals at this point.

>
> 3. How can I mitigate this problem next year? I've been considering
> front-loading tartaric acid before ferment (even though my must will
> likely originate around pH3.37 with TA 7.1) or even halting ML
> midstream by means of early S02 addition.

You can do either, the 1st option is easier and if you'll work with
the same grower, you have the advantage of knowing better what to
expect from the wine. In your case it sounds like you could add about
2g/L tartaric before fermentation without issues.

Pp

>
> I'm trying to get my ducks straight this year, but I'm also leading a
> club next year, so any advice would most appreciatively be
> appreciated.
>
> Best Regards & In Vino Veritas
> Darin