Bottle shock???

Discussion in 'General Wine Making Forum' started by else, Jan 16, 2020.

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  1. Jan 16, 2020 #1

    else

    else

    else

    Junior

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    Bottled 6 gallons of Chardonnay from frozen California wine juice.
    Bottled crystal clear. First tasting bottle placed in 40 degree fridge. Two days later, very cloudy. Looks like pre-chitosan fermentation. Not tartaric crystals! Acid=6.2g/L. pH=3.2. Have done this at least 20 times in past. Never happened. What is going on and how do I fix?
     
  2. Jan 16, 2020 #2

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

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    I did a Viognier from a juice bucket a few years back. Nice wine, but anything over 18-24 hours in the fridge and it dropped crystals - a lot of crystals. Solution? Decide that I was going to drink it a few hours prior and didn't put it in the fridge before that. ;)
     

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