- Apr 16, 2020
- Reaction score
- Northern Illinois
Thanks @winemaker81 It's on the front porch and is at least colder temps than my basement. We'll hope for the best.There is a recent thread on cold stabilization/crashing. IIRC, for best results, the wine should be held below freezing, maybe 26F?
From practical experience, if you can chill the wine and if the tartaric acid is oversaturated, the crystals will drop. My cellar is 58F in the winter -- yesterday when I racked, most containers had a thin layer of crystals. Note that my wines are not highly acidic, but crystals formed anyway.
Temperatures approaching freezing will get the most result, but anything below 60 F may help.