Yes! If you don't want crystals in a high end red kit, you should cold stabilize. OTOH, I don't mind the crystals, just the sediment I have been getting lately. That problem was probably caused by not enough bulk aging time. But I think you definitely need to cold stabilize to avoid crystals.TomK-B said:The reason I ask is that I have the EP Amarone in primary right now and it sounds like I am going to be needing to make plans to do the cold stabilization if I don't want crystals in my Amarone. Is that right?
Sipper said:Dean,,,, that raises a question for me, so excuse me for showing my ignorance, but,,,,, if you filter when you bottle, and use a screened aerator to decant, doesit or does it not take care of removing wine diamonds?
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