I want to cold stabilize a white wine-RJS EP SB. #1) How long and what temp do you rec? #2) Those who use vodka in airlocks (due to freezing), do you have any concerns about vodka getting into the wine? I note I see water drip sometimes from my current airlock. #3) Can I avoid having to do a carboy transfer and put carboy in with small amount of sediment in bottom? I prefer to not have to top up again and seems like fallout can just add to it. Thanks!
Cold Stabilizing Questions
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(29°F to 39°F) for 10 to 14 days. I would not use an airlock but rather a solid stopper. Keep a close eye on the temp and rack and or filter it cold when you remove it from the freezer. It will contract when it freezes and expand when it warms up so watch it closely when it is allowed to warm back up!
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I agree with what Mike said except I have a preference of 20-28* for a cold stabilizing temp. You can use a solid bung or an air lock with vodka. The vodka won't freeze or cause any problems if it did drip in your wine. I use a solid bung because with an air lock it is too high in my chest freeze. Rack your wine asap while it is cold (hint, place a towel under the new carboy as it will condensate a bit while warming back up).
It seems peoples preferences center around the freezing mark. Is there a pro/con to being below or over 32 degrees? I plan to filter with the Vinbrite which takes longer than just racking. Is there an urgency in getting the wine racked while still ice cold? Can I filter it then bottle right away or should I let it age a bit longer or at least warm to room temp?
rhoffart
Rick
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Gekko4321 said:
I did a lot of research recently and found there is no correct time or temperature ... but if you compile all the numbers and time and average them out it came to about 28* for about 2 weeks.
I think the key is to get the wine colder then it will ever get in the future. I have a freezer set at 28*and I will leave all future kits in for about 2 weeks.
What is the urgency to rack while still cold? Simply to avoid airlock pressure? Is it important to get wine off crystals before warming back to room temp? I am trying to evaluate whether to let it bulk age a little longer after CS.
Exactly, what precipitates and falls out of solution at one temperature could dissolve and go back into solution at the warmer room temp.
Always rack and or filter ASAP to get the tartaric acid crystals out just in case they decide to go back into solution.
Always rack and or filter ASAP to get the tartaric acid crystals out just in case they decide to go back into solution.
Ok, great. Thx for that reply Mike. One followup question. Since filtering with Vinbrite can take 45 mins or so, should I rack first, then filter, before bottling or can I afford to wait that 45 mins knowing it is warming during that time frame? I am not sure how fast it warms up considering volume of liquid.
Al long as there is no sediment that would plug your filter you should be good to go straight to filtering. If you have a small amount of fine sediment you can try not to disturb it until the very end if there is just a little dust on the bottom.
If you just have crystals then you should be able to avoid them especially if you tilt the carboy and get them all on one side. They will not dissolve in the short time frame it takes to filter. And remember a white wine will always filter faster than a red wine. 30-40 mins vs 45-60 mins.
If you just have crystals then you should be able to avoid them especially if you tilt the carboy and get them all on one side. They will not dissolve in the short time frame it takes to filter. And remember a white wine will always filter faster than a red wine. 30-40 mins vs 45-60 mins.
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Remember you always want to bottle at room temperature. You can do as posted above but myself I prefer to rack and then filter later. This way I don't have to worrly about the sediment when racking and also I can filter when ever time permits if I've racked off of everything already.
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Gekko4321 said:
We posted at the same time. Once filtered bottle when ever you want as time permits. No hurry but do not do it until wine is room temperature.
Your definitely on the upper end but it should work, might take longer to form (3-4 weeks) at that temp but its worth a shot. All CS does is speed up the natural process of crystal formation. I have not seen loads of crystals forming in my kit wines but I have small amounts in all of my Cellar Craft Showcase Reds that have gone through one winter (or more) where the temps in the winery are 55 for about 4-5 months or so.Have not seen it in any whites to date and some are 2 years old now.
Gekko4321 said:
Dry ice perhaps?
