Poor tasting wine

[Trigger200]

My basement stays cool and I throw a towel over the carboy to keep it shielded from light.

Would cold stabilization help smooth out the wine maybe? Can cold stabilization be done at any time after fermentation?

 

[winemaker81]

Would cold stabilization help smooth out the wine maybe? Can cold stabilization be done at any time after fermentation?

Cold stabilization causes excess tartaric acid to fall out of suspension when the temperature drop lowers the threshold of the amount of acid the wine can hold. Unless the wine has excess tartaric acid, it won't have any effect.

Cold stabilization can be performed anything post-fermentation, although it's best if the wine is degassed, as excess CO2 will hold sediment in suspension.