Cold stabilization time
 

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 the
cold 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 amount
of time necessary.

Thanks,
Miker

Cold stabilization time
 

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
>>
>>
>>
>>
>>
>>
>>
>>

--
I'm using an evaluation license of nemo since 54 days.
You should really try it!
http://www.malcom-mac.com/nemo

Cold stabilization time
 

Is it possible to cold stabilize too long???
Like months

On Jul 18, 7:10 pm, AxisOfBeagles > wrote:
> 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
>
> --
> I'm using an evaluation license of nemo since 54 days.
> You should really try it!http://www.malcom-mac.com/nemo