Hi,

I've got a batch of Baco Noir that I want to cold stabilize to drop the
TA. Ideally, I'd like to leave it in the fridge for a few weeks while
I'm on holidays. Is 3 weeks too long?

Alternatively, I have an uninsulated sunroom that I could leave it in a
little later in the winter. I don't know how cold it gets in there
though. How cold should the temperature be to get effective acid
precipitation?

TC

"Trav77" > wrote in message
ups.com...
> Hi,
>
> I've got a batch of Baco Noir that I want to cold stabilize to drop the
> TA. Ideally, I'd like to leave it in the fridge for a few weeks while
> I'm on holidays. Is 3 weeks too long?

There's no such thing as too long. That said, however, the benefits stop
once all the excess bitartrate has precipitated.

> Alternatively, I have an uninsulated sunroom that I could leave it in a
> little later in the winter. I don't know how cold it gets in there
> though. How cold should the temperature be to get effective acid
> precipitation?

If it's in a glass carboy you want to make sure that it doesn't get cold
enough to freeze the wine. For table wines of typical alcohol concentration
you can go as low as about 26°F. That said, I'd recommend that you play it
safe and go no lower than 30°F. That's cold enough to do the job.

Tom S
www.chateauburbank.com