Crystals on carboy

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

Charlietuna

Senior Member
Joined
May 11, 2011
Messages
423
Reaction score
48
ImageUploadedByWine Making1477338542.073679.jpg ImageUploadedByWine 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

Member
Joined
Sep 16, 2016
Messages
58
Reaction score
38
It's most likely tartrates, and if you're seeing that much now you should definitely cold stabilize.
 

Julie

Super Moderator
Staff member
Super Moderator
Moderator
Joined
Dec 4, 2009
Messages
12,063
Reaction score
1,784
I would say cold stabilize.
 

JohnT

Moderator
Staff member
Super Moderator
Joined
Feb 9, 2010
Messages
10,063
Reaction score
5,925
looks like wine diamonds. This is perfectly normal in a tannic wine
 
Top