In article
>,
shbailey > wrote:

> On Jan 24, 8:22*am, wrote:
> > Thanks shbailey *The crystal are at the bottom of the carboy.The one
> > carboy i bottle had big crystal flakes some the size of a corn flake and
> > lots of small ones.The bottle have small ones in them. I have them in a
> > wine rack and the small crystal lay on the down side of the bottle.I
> > should have explain better what i meant by floaters when you disturb the
> > bottle or carboy they float then settle back down.I have three more 5gal
> > carboy to bottle. What would be a good cold storage temp . Where i have
> > the carboys and bottle the temp is 55.Would it be best to let the
> > bottles lay in the rack then open filter them then rebottle right away.
> > When you buy kits to make wine a lot of them can be ready to bottle in
> > about 29 days.What is a average time when using your own fruit and
> > grapes.I bottle this Stewbin grape in about 3 months to early still
> > learning.Thanks everyone for the help Dan
>
> A lot of it will settle out in a couple more months at 55F. It will
> settle faster the colder it is as long as it doesn't freeze (around
> 27F). If you are in a moderately cold area, you might could protect
> it and leave it outside if you don't have large refrigerator space.
> Steuben is a pretty low acid grape, so there shouldn't be as much to
> settle out of it as there would be with some other grapes. Kits have
> the acid adjusted to optimum, and call for the use of bentonite to
> force it to clear and remove a lot of stuff that would naturally
> settle out over time.
>
> Good Luck,
>
> Stephen

Tartrates (potassium bitartrate) are heavy and often require soda ash or
hot water to get them out of tank. It should be easy to rack off
tartrates. Bentonite is used to remove protein and leaves a fluffy
sediment which would just add to your losses.
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