Cold stabilization

[jerry]

Hi everyone, I always cold stabilize my red wines, is it necessary to cold stabilize whites as well? Do whites have as much tartaric acid as reds? I'm making a Riesling and just not sure.

 

[vacuumpumpman]

I just got done doing a cold stabilizing and yes Reiseiling had alot of Crystals per say - enough to clog the sink strainer

 

[Runningwolf]

Absolutely whites need to be cold stabilized.

 

[s0615353]

How long do you guys cold stabilize, and at what temp is safe to keep them at?

 

[vacuumpumpman]

I will cold stabilize for 3-4 weeks at approx 28 F
This last time mother nature played nice and I was able to move all my wine to the shed and it stayed between 22 - 28 for approx 4 weeks

I used to use a freezer with a electronic thermostat - but I only could do 2 at a time

 

[s0615353]

And you start this after the wine has completely cleared, correct?

 

[Runningwolf]

I cold stabilize two weeks at 28° just before bottling.