Cold stabilizing on porch

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Happy to report this trial CS a success after 1 week @ ~43°. The acid is nowhere near as overpowering as it was before and levels are still in a good range. No chems added for removal, just a cold soak. Both wines originally under the 3.65 threshold, the levels moved as anticipated.
Tuscan before : 3.5-3.6ph 7.5TA
After: 3.5ph 6.9 TA
Pope juice before: 3.6ph 6.8 TA
After: 3.5ph 6.3TA
Don’t want flat tasting wine. I brought em in and I will be bringing out the other 15gal out for a week. It certainly feels good when things go as planned.
 
5degrees is a good cold soak and keeping it constant is especially important . White's do especially well in a cold soak,Red's not so much,cold slows down the processeses,as it drives down the solids to give great clarification,sometimes you can also loose flavor. It all depends on the quality of your base wine. Red's on the other hand,some of the soilids that you can't see need to stay suspended for flavor and texture.try this with a Chardenay next time split a 6 gallon batch in the clearing mode,leave half in a 3 gallon carboy with French toasted oak or wooden cask,the other 3 gallons refrigerate, both for 4 weeks , then bring both up to room temperature blend together and bottle outstanding balance.


5degrees is a good cold soak and keeping it constant is especially important . White's do especially well in a cold soak,Red's not so much,cold slows down the processeses,as it drives down the solids to give great clarification,sometimes you can also loose flavor. It all depends on the quality of your base wine. Red's on the other hand,some of the soilids that you can't see need to stay suspended for flavor and texture.try this with a Chardenay next time split a 6 gallon batch in the clearing mode,leave half in a 3 gallon carboy with French toasted oak or wooden cask,the other 3 gallons refrigerate, both for 4 weeks , then bring both up to room temperature blend together and bottle outstanding balance.


5degrees is a good cold soak and keeping it constant is especially important . White's do especially well in a cold soak,Red's not so much,cold slows down the processeses,as it drives down the solids to give great clarification,sometimes you can also loose flavor. It all depends on the quality of your base wine. Red's on the other hand,some of the soilids that you can't see need to stay suspended for flavor and texture.try this with a Chardenay next time split a 6 gallon batch in the clearing mode,leave half in a 3 gallon carboy with French toasted oak or wooden cask,the other 3 gallons refrigerate, both for 4 weeks , then bring both up to room temperature blend together and bottle outstanding balance.


5degrees is a good cold soak and keeping it constant is especially important . White's do especially well in a cold soak,Red's not so much,cold slows down the processeses,as it drives down the solids to give great clarification,sometimes you can also loose flavor. It all depends on the quality of your base wine. Red's on the other hand,some of the soilids that you can't see need to stay suspended for flavor and texture.try this with a Chardenay next time split a 6 gallon batch in the clearing mode,leave half in a 3 gallon carboy with French toasted oak or wooden cask,the other 3 gallons refrigerate, both for 4 weeks , then bring both up to room temperature blend together and bottle outstanding balance.


5degrees is a good cold soak and keeping it constant is especially important . White's do especially well in a cold soak,Red's not so much,cold slows down the processeses,as it drives down the solids to give great clarification,sometimes you can also loose flavor. It all depends on the quality of your base wine. Red's on the other hand,some of the soilids that you can't see need to stay suspended for flavor and texture.try this with a Chardenay next time split a 6 gallon batch in the clearing mode,leave half in a 3 gallon carboy with French toasted oak or wooden cask,the other 3 gallons refrigerate, both for 4 weeks , then bring both up to room temperature blend together and bottle outstanding balance.


5degrees is a good cold soak and keeping it constant is especially important . White's do especially well in a cold soak,Red's not so much,cold slows down the processeses,as it drives down the solids to give great clarification,sometimes you can also loose flavor. It all depends on the quality of your base wine. Red's on the other hand,some of the soilids that you can't see need to stay suspended for flavor and texture.try this with a Chardenay next time split a 6 gallon batch in the clearing mode,leave half in a 3 gallon carboy with French toasted oak or wooden cask,the other 3 gallons refrigerate, both for 4 weeks , then bring both up to room temperature blend together and bottle outstanding balance.


5degrees is a good cold soak and keeping it constant is especially important . White's do especially well in a cold soak,Red's not so much,cold slows down the processeses,as it drives down the solids to give great clarification,sometimes you can also loose flavor. It all depends on the quality of your base wine. Red's on the other hand,some of the soilids that you can't see need to stay suspended for flavor and texture.try this with a Chardenay next time split a 6 gallon batch in the clearing mode,leave half in a 3 gallon carboy with French toasted oak or wooden cask,the other 3 gallons refrigerate, both for 4 weeks , then bring both up to room temperature blend together and bottle outstanding balance.


5degrees is a good cold soak and keeping it constant is especially important . White's do especially well in a cold soak,Red's not so much,cold slows down the processeses,as it drives down the solids to give great clarification,sometimes you can also loose flavor. It all depends on the quality of your base wine. Red's on the other hand,some of the soilids that you can't see need to stay suspended for flavor and texture.try this with a Chardenay next time split a 6 gallon batch in the clearing mode,leave half in a 3 gallon carboy with French toasted oak or wooden cask,the other 3 gallons refrigerate, both for 4 weeks , then bring both up to room temperature blend together and bottle outstanding balance.


5degrees is a good cold soak and keeping it constant is especially important . White's do especially well in a cold soak,Red's not so much,cold slows down the processeses,as it drives down the solids to give great clarification,sometimes you can also loose flavor. It all depends on the quality of your base wine. Red's on the other hand,some of the soilids that you can't see need to stay suspended for flavor and texture.try this with a Chardenay next time split a 6 gallon batch in the clearing mode,leave half in a 3 gallon carboy with French toasted oak or wooden cask,the other 3 gallons refrigerate, both for 4 weeks , then bring both up to room temperature blend together and bottle outstanding balance.


5degrees is a good cold soak and keeping it constant is especially important . White's do especially well in a cold soak,Red's not so much,cold slows down the processeses,as it drives down the solids to give great clarification,sometimes you can also loose flavor. It all depends on the quality of your base wine. Red's on the other hand,some of the soilids that you can't see need to stay suspended for flavor and texture.try this with a Chardenay next time split a 6 gallon batch in the clearing mode,leave half in a 3 gallon carboy with French toasted oak or wooden cask,the other 3 gallons refrigerate, both for 4 weeks , then bring both up to room temperature blend together and bottle outstanding balance.


5degrees is a good cold soak and keeping it constant is especially important . White's do especially well in a cold soak,Red's not so much,cold slows down the processeses,as it drives down the solids to give great clarification,sometimes you can also loose flavor. It all depends on the quality of your base wine. Red's on the other hand,some of the soilids that you can't see need to stay suspended for flavor and texture.try this with a Chardenay next time split a 6 gallon batch in the clearing mode,leave half in a 3 gallon carboy with French toasted oak or wooden cask,the other 3 gallons refrigerate, both for 4 weeks , then bring both up to room temperature blend together and bottle outstanding balance.


5degrees is a good cold soak and keeping it constant is especially important . White's do especially well in a cold soak,Red's not so much,cold slows down the processeses,as it drives down the solids to give great clarification,sometimes you can also loose flavor. It all depends on the quality of your base wine. Red's on the other hand,some of the soilids that you can't see need to stay suspended for flavor and texture.try this with a Chardenay next time split a 6 gallon batch in the clearing mode,leave half in a 3 gallon carboy with French toasted oak or wooden cask,the other 3 gallons refrigerate, both for 4 weeks , then bring both up to room temperature blend together and bottle outstanding balance.




45 degrees is a good cold soak and keeping it constant is especially important. White's do especially well in a cold soak, Red's not so much, cold slows down the processes, as it drives down the solids to give great clarification, and sometimes you can also lose flavor. It all depends on the quality of your base wine. Reds on the other hand, some of the solids that you can't see need to stay suspended for flavor and texture. Try this with a Chardanay next time split a 6-gallon batch in the clearing mode, leave half in a 3-gallon carboy with French toasted oak or wooden cask, the other 3 gallons refrigerate, both for 4 weeks, then bring both up to room temperature blend together and bottle outstanding balance.
 

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