Metatartic acid if bulk aging?

[Gekko4321]

I am making a RJ Spagnol En Primeur Cab. I plan to bulk age for 6 months and then cold stabilize for 2 weeks. My instructions say to add metatartic acid. The only note given is it prevents crystals from forming for at least 12 months. Since I am bulk aging and cold stabilizing, is there any reason to add this? What is the benefit of adding this if I was not doing above, as one would age for 1-2 years in bottle anyway? Are there any other benefits beside crystal stall? Thanks.

 

[Wade E]

I wouldnt use it as I didnt cold stabilize and that added ingredient didnt hold them back for even as long as it said it would. DO cold stabilize this kit!

 

[Gekko4321]

So metatartic acid has no additional function beside slowing down crystal formation? It strikes me odd that one would add something to delay the inevitable. I am lost on the logic unless it is for those that drink their wine within a year of creation. This is why I ask.

 

[Wade E]

Thats all its there for and thats why it only comes with the EP series. You may get a little in the Winery Series but nothing like with the EP kits. In hindsight, I really dont know why I added it knowing I was planning on aging this wine for at east 1 year with most and many for the rest. I still have a few bottles of this that are like 5 years old now. I think I need to opo a cork once it cools down here a bit!!! I really dont drink red wine much in the summer, just dont have a yearning for it.

 

[Gekko4321]

Thanks again Wade. I will skip adding it even if bottling without bulk aging.