Wine Crystals in my CC Red Mt Cab

[Simpsini]

I have developed "wine crystals" in my CC Red Mt CAb. When I was bulk aging I didn't put it in the frig, I left it in an area where the temp was 73 - 76. Is there anything I can do about it now? It still tastes great and when I get to the bottom of the bottle I usually use a strainer to catch the crystals.

 

[djrockinsteve]

That's just tartaric acid. It dissipates out of the wine usually during cold stabilization but can drop out during aging. If its already bottled just pour carefully out of bottle. It won't hurt you.

If its still aging rack off or let it go. It won't harm anything.

These are one of several things that occur during aging which is why you don't rush wine