Cold Stabilization and pot BiCarb

[zadvocate]

My ph was 2.85 and TA 10. I added 30!grams of pot BiCarb to 6 gal. I then put it all into our refrigerator to cold stabilize. It been 48 hours and there is a lot of stuff on the bottom. Guessing tartrate crystals. How long should I CS? Was initially going to CS for 2 weeks.
Thanks

 

[Johnd]

My ph was 2.85 and TA 10. I added 30!grams of pot BiCarb to 6 gal. I then put it all into our refrigerator to cold stabilize. It been 48 hours and there is a lot of stuff on the bottom. Guessing tartrate crystals. How long should I CS? Was initially going to CS for 2 weeks.
Thanks

You'll initially get some sediment dropout very soon after adding, just because you see fallout, don't assume CS is complete. Run a quick test to see the initial effects, checking your pH and TA. Assuming you haven't gotten to your pH/TA goals, follow the CS protocol you set for your wine.

 

[zadvocate]

My pH came in around 3.28 and my TA at 8.1 it's only been four days so I'm very happy with that. I will let it continue on until the two weeks is over.

 

[Johnd]

My pH came in around 3.28 and my TA at 8.1 it's only been four days so I'm very happy with that. I will let it continue on until the two weeks is over.

I don't think I asked, so is this a red or a white wine? Which varietal?

 

[zadvocate]

Grenache I'm making a rose'

 

[Johnd]

Grenache I'm making a rose'

You might not want that pH much lower for that style wine. I typically like my whites in the 3.1-3.2 range, but that's personal preference.

 

[ceeaton]

Have you compared the taste before adding the BiCarb to what it is now? Curious as to how much of a difference you notice.

 

[zadvocate]

Other than less of a bite from the lower acid it tasted rather good.

 

[zadvocate]

I bottled and gave out a case as presents. Everyone really liked it.