Cold stable

[Stevelaz]

I put 3 carboys of Chilean Merlot in my garage about the first of the month. The temp was pretty much in mid 30's sometimes lower. Yesterday i went out to rack and move back in. When i did the first one there were no crystals, however, there was a thin layer of what i call "muck" at the bottom. I found that strange since the wine is about 8 months old and was pretty clear. Could that "muck" have settled due to the cold and/or could that actually be tartaric acid? I decided to leave it out there another week or 2. When i cold stabled my California Merlot i did get some nice crystals that settled.

 

[GreginND]

Yes, chilling does help settle out other fine sediments, not just tartrates.

 

[FTC Wines]

Steve, same thing happened to me. Took a 8 month old Brunello kit wine out of C S yesterday. I had a little "muck" but with diamonds mixed in. It was at 34* for 3.5 weeks. Roy

 

[Stevelaz]

Thanks Roy, do you think thats all the diamonds your getting? Did you rack it? Or you gonna leave it further? Maybe that all we are gonna get?

 

[FTC Wines]

Yes I racked it as soon as I took it out of the frig. I learned my lesson on a Pinot Noir that I didn't rack immediately & the diamonds re absorbed. This is my 5 th Cold Stabitization, I have had serious diamonds in all batches. Both kits & juice buckets & real grapes. I'm now experimenting with different PH's pre C S & noting the difference after. Roy