- Jul 16, 2014
- Reaction score
I live in New Hampshire, and it is cold. A few weeks ago I finished my initial racking and started cold stabilization. At that time the outside temp was getting down to the low 20s. I put my carboys out on a North porch protected from light. I thought that the stabilization would probably be quick so I could rack again before Christmas and get everything to bulk aging. Well, I forgot about the water filled air locks. Fortunately I realized my mistake before they completely froze. I have read here that typical wine doesn't freeze until about 17F and there is a relationship between wine temp and time for cold stabilization (colder = shorter). So my question is how to protect the wine when the temps are below freezing? I typically put the carboys in my garage/basement where the temps get down to 36-38F, which takes a couple of months. Also, how do others protect wine during bulk aging? I use air locks filled with water, which means that I have to check them. I have started putting a small amount of meta in when I rack the wine (target about 30ppm) so I don't think that I have any live yeast left. Would an undrilled stopper be good? I am also concerned about temp changes pushing the stopper out. Suggestions? Comments?