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Crystals on carboy

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Charlietuna

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ImageUploadedByWine Making1477338542.073679.jpgImageUploadedByWine Making1477338553.081176.jpg

I'm assuming this is acid that would fall out during cold stabilization. ?

Do I still need to cold stabilize? I was getting ready to rack it off the sediment.
This is Traminette wine.
 

Luse_Cellar

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It's most likely tartrates, and if you're seeing that much now you should definitely cold stabilize.
 

Julie

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I would say cold stabilize.
 

JohnT

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looks like wine diamonds. This is perfectly normal in a tannic wine
 
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