Cold Stabilization and pot BiCarb

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zadvocate

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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

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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

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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.
 

ceeaton

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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

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

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