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

Martin,
I have not been at this as long as others, but I do make a lot of fruit
wines. I usually don't cold stabilize a fruit wine. I also don't add
tartaric acid either. The only time I have cold stabilized a fruit wine is
to try to get it to clear if it is a little cloudy. If it doesn't work then
I do go on to other methods of clearing.
Darlene
Wisconsin


"Martin Olesen" > wrote in message
m...
> 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