Does temp. affect the clearing of Wine?

[TNFISHRMAN]

I overheard a conversation the other day at a local winery where a gentleman was told that if he would place his Carboy in an old refrigerator and cool the wine down that it would clear faster. Is there any truth to this? If so, how well does it work? Thanks, Lynn

 

[Hippie]

I am not sure of the science behind it, but sometimes it will work. Degas first.

 

[peterCooper]

Taking that 6 gallon carboy in and out of the refrigerator, I would end up
shaking it too much and probably disturb the lees in doing so. you'd have to
be careful moving it around.Edited by: peterCooper

 

[Angell Wine]

I've never done it and probably won't, but has any one ever used egg whites to clear with?

 

[Maui Joe]

Aloha Lynn,


In reference to your post regarding "chilling the wine down," to accelerate the clearing holds truth from my experiences. My cellar is maintained at 58-60 degrees 24/7. I have noticed that the clearing process accelerates once the wine acclimates to the room temp. Usually anywhere from 1-2 days on its own without any additives, the wine is already 30% on its way. Some wines may take longer pending what type of wine and racking skills, etc. I would shy away from the sudden exposure to the refrigerator for that purpose, then removing to a warmer area back and forth.


Aloha Angell Wine,


In regards to "egg whites," I personally have never used it. Commercial Wineries use many different sources of fining agents. The best advice that I can offer is "patience"...I would rather let the wine attempt to clear on its own. Many of the clearing agents that are offered require exact doses, and once you "O.D." there is no turning back. Bentonite and Knox Gelatine has been effective for me and seems "more user friendly."


Hope this helps some.

 

[peterCooper]

That may explain why my clearing takes a relatively long time (for a kit wine
you understand). This is the second batch since early August and, according
to the directions I'm supposed to bottle after two weeks clearing. Well, it's
not ready and I'm not about to bottle until it is.

I know you're supposed to follow procedure to the letter with kit wines but
with the temperatures outside staying in the high 90's and once over 100
last week, it's hard to keep the temperature down in the house.

I'm so glad I am making my own wine. Without the savings I wouldn't be
able to pay my electric bill.

 

[masta]

Peter,


How long has it been since you added the finings to your wine? When you refer to not being able to follow procedure to the letter are you referring to just maintaining temp in the house where the wine is?

 

[peterCooper]

No, not really. The temperature is around 77-80 in the house so I am well
within tolerance. Added the finings two weeks today and it is clearing,
it's just not completely clear yet so I'm leaving it a few more days.

Either Waldo or Hippie (I think) suggested a flashlight test. If you can see
the beam of a flashlight through the wine then it is not clear.

I also taped one of the labels for the wine to the back of the carboy
figuring that a) It would remind me what was in the carboy and b) if I
could read the fine print through the wine it would be pretty clear.

I did have a photo but my daughter has stolen the cable to transfer it to
the computer from the camera so, if she ever wakes up on a Saturday
morning I'll get if off her and upload a picture.

 

[TNFISHRMAN]

Maui Joe and others who replied thanks for the insight on this topic.

 

[Hippie]

The flashlight beam is for viewing perpendicular to it so that you can see any haze or fine particles that the light bounces off of. If it merely shines straight through, the wine is fairly clear.

 

[peterCooper]

Yes, that's what I was doing. I'm on day 16 of clearing and it looks good.
I'm going to bottle tonight.