Frosty Bottom

[DasK]

I started a new batch of apple wine a couple of weeks ago.

It finished primary very quickly so I racked it off into secondary. Gross lees dropped out pretty quick so I racked it again a few days ago, did some pH adjustments with tartaric acid and sorbated.

So today I looked at the bottom and noticed what I can only describe as a "frost" like you get on your window when it's freezing outside.

I'm not cold stabilizing ... but is it precipitating my tartaric acid?

 

[djrockinsteve]

Could be or it could be additional sediment. Typically it takes 4 weeks to completely drop sediment. Temperature, acid and what if any clarifier you use.

You should only adjust the acid a small amount.