Mosti Mondiale Cold Stabilization

[Jwatson]

My Castel de Papa (Renaissance Impressions with grape pack) is approaching 1 year bulk aging. I want to try cold stabilization. I have to share the refrigerator with other food and can realistically only get the temp to 35F. Will that be cold enough? I was thinking 4 weeks at that temperature.

Anyone try this line yet? I am curious on the taste

 

[Runningwolf]

I was just wondering why you don't set it outside. After all it's in the upper 20's to low 30's outside. Then i saw where you're from. Yes, your refridgerator will work fine. I have not done that kit.

 

[Wade E]

I highly doubt that kit needs it!

 

[grapeman]

Unless you plan on refrigerating the wine after opening it, you will get no real benefit to cold stabilizing that red kit. I'm with Wade on this.

 

[Jwatson]

Thanks...I will probably just go straight to bottle.

I thought this kit would drop wine diamonds without cold stabilization since it had the humongous grape pack. Was this line with the grape packs a disappointment?

 

[roger80465]

Thanks...I will probably just go straight to bottle.

That has always been my philosophy.

 

[winemaker_3352]

Unless you plan on refrigerating the wine after opening it, you will get no real benefit to cold stabilizing that red kit. I'm with Wade on this.

I also agree with wade...

 

[UBB]

I got a lot to drop out of my Barolo from Mosti when I cold stabilized. FWIW