Hello

I have a number of fruit wines approaching bottling time.
To most of them I did not add any tartaric acid.
I wonder if it is necessary to cold stabilize the wines before
bottling them since the normal reason for cold stabilizing is said to be
to drop out excess tartaric acid as potassium tartrate crystals.
What does the experienced fruit wine makes have to say about this?

Regards
Martin Olesen