RJ Spagnols When to add tartaric acid

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heatherd

heatherd

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I just started the En Primeur Australian Sauvignon Blanc today. It is batch #50 for me.

It has an envelope that I have not encountered in any other kits: Metatartaric acid. In classic kit form, the instructions and the packing list do not mention it, and the note on the envelope reads, "see instructions."

When's the best time to add this?
 
I made that one several years back and added the packet. Just beware it may leave a slight dust on the bottom of the carboy that does not go into solution. Even your normal run of the mill Tartaric seems to do this as well. You almost need one more racking or a final filtering just before bottling to get it crystal clear,
 
That came with my EP Pinot Noir and Amarone I did a couple years back. I decided to skip that Metatartaric and cold stabilize instead. Knowing what I know now about cold stabilizing wines near a pH of 3.6, I think I might have ruined the Pinot.
 

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