[Bartman]

I'm one day into fermenting a Riserva Mondiale Riesling, and I have read (mainly in Wikipedia) that Rieslings are typically cold stabilized as they tend to precipitate wine diamonds. Although I have read other posts about cold stabilizing, I have never worried about wine diamonds and when I have (very rarely) seen them, I just kind of noted it as an interesting phenomenon.

Since this is a white, however, I am more concerned that they will be more obvious. This is my first white wine kit, although I have a Gewurtztraminer from Brehms Vineyards grapes bulk aging now, so I am a little anxious about the finished product looking good.

I believe I know how to do the cold stabilizing but it would be a pain being as I'm in Texas and don't have a chilly basement or other ready-made facility to cold stabilize. I have time to make arrangements for cold stabilizing since I am just now starting the wine. How can I tell if it is necessary? Is there a certain phase when wine diamonds form, if they are going to in a particular wine? Once they appear, does cold stabilizing eliminate them, or is it strictly a preventative measure rather than curative?

Thanks for the help.

[Wade E]

Cold stabilizing needs to be done in temps around 40* or colder prefereably and I dont think you have to worry about it with the Riserva kit but the Brehms might be a different story. It will drop out all or almost all that will need to be dropped out and after that I dought it will drop any more unless you store your wine in colder conditions then where you cold stabilized. it will need to be there for at least 3 weeks so youll basically need a freezer with a temp control unit to turn it down enough or a fridge that gets pretty cold and enough room in there for the carboy.

[Bartman]

So, Wade, you're saying you don't think I will need to cld stabilize the Riesling, but I should consider it for the Gewurtztaminer? Because it's from the grapes/juice rather than a kit?

Colder conditions than where it is cold stabilized? That almost sounds like an oxymoron.

[grapeman]

You can get a few crystals from the Riesling, but it isn't too likely unless you store it where it is very cool- not likely in Texas. The more acids in a wine, the more likely it is to drop crystals.


The Gewurtz is more likely to drop crystals being from grapes, but being grown in a warmer climate, it shouldn't be bad. Unless you have the proper place to do it, don't worry about it.

[Bartman]

A new idea occurred to me last night when I realized I have 2 3-gal. carboys sitting empty. I want to split my 6 gal. of Riesling into one 3-gal without modification, and one 3-gal. to have apple flavor added. The question is, how can I best achieve that flavoring with fermented wine - add apple juice, apple slices, applesauce, some combination thereof, something else? I'm not looking to sweeten it significantly, although a little sweeter would be ok, but I want to add a subtle apple flavor to the Riesling. I want to stay away from the chemical additives as I have heard and tasted to many horror stories. I am happy to bulk age with the apple flavoring vehicle for several months, but I don't know how long it takes to impart the desired flavoring.

The most direct (and most controllable, I think) method of adding this flavor would be sliced or cubed pieces of a tart green apples(s), so I am leaning towards that. Juice would add to much sugar, I think, and applesauce might just make a mess, although it might add some substance to the finished wine?

I am excited by the possibilities for experimentation, but I don't want to re-invent the wheel, if this has already been done successfully (or if other methods have proven disastrous). So I came to the place where I knew experimentation was encouraged and bad experiences would be shared as cautionary tales, without fear of ridicule. Thanks,

Bart

[Wade E]

I would do the Green Delicious or Granny Smith ad cube or 1/4 them like you said. I would think that colder temps would be better for this process also unless you can keep them submerged and I would also use ascorbic acid to prevent them them browning and turning your wine darker.

[Goodfella]

What about doing a stove top style f-pack?

[Bartman]

Wade,
Should the ascorbic acid be added to the carboy at the same time I put the apples in, or wait until it is bulk aging? The FVW listing for ascorbic acid says "not effective for bulk aging." Thanks for your help,
Bart

[Wade E]

I use it right when Im cutting them up and right before racking off sediment. It is not a replacement for sulfite just an extra precaution and can be added before fermentation as it does not hinder fermentation. I use it in the bucket when Im cutting them up or in a baggie if slicing them to freeze. I use sulfite also right before fermentation as always to stun the wild yeast and after fermentation for storage reasons. Sulfite is much better for aging so when fermentation is done I stick with sulfites at that point.

[Tom]

Originally Posted by Goodfella

What about doing a stove top style f-pack?

Most are done on top of the stove