Cold stabilization

[bovinewines]

Do these kits (mine is VR Riesling) require cold stabilization to remove bitrates (cream of tartar)?


I'm in Dallas and the going temperature in the winery (my guest bathroom!

) is around 75 degrees (F).


I'm wondering if I need to find a dormatory style refridgerator that would accomidate the size of the carboy to help with this.

 

[Steve]

I don't think you need to worry about that for kits.

 

[Dean]

Only certain kits will throw diamonds. I get them in every red that I do that has grape skins, so I do cold stabilize them now. I also get them in every, RJ Spagnols En Primeur like of kits. They now include an additive with these kits that helps to prevent that.

Kits like VR, typically do not have a high amount of tartaric acid. High end kits like mentioned above are 18 liter kits, and have a much higher concentration of natural tartaric acid, hence they throw bitrates. I think some of the Mosti Mondiale kits throw them too.

Kits less than 15 liters will most likely not need cold stabilization.