Hmmm ... not sure of 'minimum' time - but I usally keep my white wines
refrigerated at about 28 for 2 weeks. Seems to do the trick.





In article . com>
> wrote:


>> Hello,
>>
>>
>>
>>
>>
>>
>>
>> Been awhile since I posted to this group, but I see a lot of the
>> same experts are still here. I've been pretty busy lately and have
>> left last fall's wine in the carboys (I have racked 3 times,
>> however, so no problems there). Now I am cold stabilizing and want
>> to drop some tartaric since I added a little too much to the grapes
>> in the beginning of fermentation due to an incorrect TA reading. I
>> know thecold will drop only a small percentage.
>>
>>
>>
>>
>>
>>
>>
>> I have the Syrah at 27F. How long do I need to keep it there to
>> drop out as much tartaric as possible. These wine carboys are tying
>> up my beer fridge and I would like to keep them there for the
>> minimum amountof time necessary.
>>
>>
>>
>>
>>
>>
>>
>> Thanks,
>>
>>
>>
>> Miker
>>
>>
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>>
>>
>>

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