i have finally had enough of the tartaric acid flakes. i went out and bought a freezer today and am going to cold stabilize most of my wines. if there is another way besides cold stabilization to solve this problem please let me know.
here is my process and i just want to know when would i cold stabilize for the two weeks
1. primary
2. put in secondary
3. first racking
4. second racking
5. add my potassium sorbates
6. super clear
7. back sweeten if needed
8. bottle
would it be ok to cold stabilize after the super clear was added or should i do it before i sorbate it?
am i correct the process is two weeks at about 25-28 degrees ?
thanks
jerry
here is my process and i just want to know when would i cold stabilize for the two weeks
1. primary
2. put in secondary
3. first racking
4. second racking
5. add my potassium sorbates
6. super clear
7. back sweeten if needed
8. bottle
would it be ok to cold stabilize after the super clear was added or should i do it before i sorbate it?
am i correct the process is two weeks at about 25-28 degrees ?
thanks
jerry