Quantcast

Cold Stabilization?

Wine Making Talk

Help Support Wine Making Talk:

Swedeman

Senior Member
Joined
Jul 11, 2018
Messages
120
Reaction score
40
Location
Sweden
Do you normally cold stabilize your wine kits before bottling? Today when grabbing a bottle of WE Eclipse Chardonnay (Sonoma Dry Creek Valley), I noticed that there were some tartaric acid crystals in it. The bottle had been stored at 12-15 Celsius (53-59 F) for a tad over 7 months. This is the first time this happened to me. I don't know how common this is on (high end) kits but that made me curious, do you cold stabilize your wine?
 

ceeaton

Sixth year
Joined
Feb 15, 2015
Messages
5,134
Reaction score
5,375
Location
Southern PA
I cold stabilize just because my storage area goes into the 50's during the winter. I've had many high and low end kits drop out some crystals. My best diamond producer so far has been a Diablo Rojo low end kit. Get at least a tablespoon per bottle, and I didn't add any tartaric to the kit (at least my notes don't mention it).
 

tradowsk

Senior Member
Joined
Aug 20, 2018
Messages
236
Reaction score
84
I usually cold stabilize whenever I can since I try not to use fining agents and the cold helps it clear better. But I've never had a an issue with crystals in bottles so I would say if you can do a cold stabilization, you might as well
 

Latest posts

Top