On Sep 14, 12:45 pm, Joe Sallustio > wrote:
> On Sep 14, 12:01 pm, Doug > wrote:
>
> > Kentucky -
> > Q1. Yes.
> > Q2. Tartrate crystals often form in grape wines. The usual
> > procedure is called "cold stabilization", and involves cooling the
> > wine close to freezing for a few weeks, to cause some of the tartaric
> > acid to precipitate out. Those of us in the North generally do this
> > over the winter, by putting the carboy outside for a few weeks. There
> > are other things you can do, but none as simple or effective. If this
> > isn't practical for you, just decant or strain the wine. The crystals
> > do not harm the wine - it's really a cosmetic issue.
>
> > Doug
>
> Agreed on both; I have always wondered if the reason a Bordeaux bottle
> has shoulders is to make it easier to decant and leave things like
> cream of tartar behind. Not to mention they stack a heck of a lot
> easier than anything else.
>
> You have to get the wine close to 25F for it to pull cream of tartar
> fast but long exposure (weeks to months) at higher temps arouind 40F
> works too, just slowly.
>
> Joe
Thanks all.
I will add the Campden tabs (1 per gallon I am told ??) during the
next racking.
I will put the wine out on the back deck this winter before I bottle
it.
Temps here bounce around from minus 20's for low to plus 50's for
highs in January.
Should I shoot for 2 - 3 days in the mid twenties ?
Is it OK for the airlock water to freeze ?
Thanks again. I really appreciate all the good info I get from this
group and its old posts.