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Cold Stabilization
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 |
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