Crystals on carboy

[Charlietuna]

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]

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

 

[Julie]

I would say cold stabilize.

 

[JohnT]

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