- Joined
- Nov 23, 2019
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Cold stabilization is usually performed during the winter in the northeast. One reason is obvious. The wine can be moved into a protected enclosure (or a garage door can be left cracked open) and nature will lower the temperature. The schedule looks like this:
Is there any reason to not cold stabilize a wine has finished alcoholic and malolactic fermention but before it goes in the barrel?
Therefore:
Thoughts, experience, and opinions welcome.
- Crush
- Fermentation
- Press
- Rack (oak adjunct)
- Rack (optional?)
- Cold stabilze
- Rack into barrel if oak not used in glass earlier)
- etc. to bottling
Is there any reason to not cold stabilize a wine has finished alcoholic and malolactic fermention but before it goes in the barrel?
Therefore:
- Crush
- Ferment
- Press
- Rack
- Rack (or not)
- Cold stabilize
- Barrel
- etc.
Thoughts, experience, and opinions welcome.