A local winemaking shop has a cold stabilization room where they store unfermented juice. They claim that it works the same way pre-fermentation as post-fermentation, but I've never seen it work that way!
So, I'm reaching out to the experts here -- is he right, or does tartaric acid crystal precipitation really only happen post-fermentation?
So, I'm reaching out to the experts here -- is he right, or does tartaric acid crystal precipitation really only happen post-fermentation?