RJ Spagnols Cold Stabilizing Super Tuscan

[Jwatson]

I have a Winery Classic Super Tuscan that has bulk aged for 6 mos., and I am quite happy with the results so far...great taste and body. Should I cold stabilize?

 

[ibglowin]

In Florida!

 

[Wade E]

I didnt get much at all from this kit and I didnt cold stabilize. The EP on the other hand make sure you do as it will drop a good amount.

 

[Jwatson]

Thanks! Yes it has been hot this summer. I had to take a break from wine making, as the temperature in the house is too warm for yeast. I did discover that the warmer temps (avg 78-80 F) in my closet did not hurt my wine that has been bulk aging. The sulfite levels have stayed normal and the wine has aged well.