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?